Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1283-1285
- https://doi.org/10.1111/j.1365-2621.1994.tb14696.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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