Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
- 1 May 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (3) , 536-540
- https://doi.org/10.1111/j.1365-2621.1989.tb04644.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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