Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1) , 1-2
- https://doi.org/10.1111/j.1365-2621.1989.tb08552.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Chemistry of Meat PigmentsJournal of Agricultural and Food Chemistry, 1966
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