The colour of cooked cured pork. III.—Distribution and relationship of pigments, pH and cysteine
- 1 February 1959
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (2) , 114-124
- https://doi.org/10.1002/jsfa.2740100208
Abstract
No abstract availableKeywords
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