Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin
- 1 September 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (5) , 1249-1254
- https://doi.org/10.1111/j.1365-2621.1990.tb03908.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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