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Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

✍ Scribed by A.J. Slesinski; J.R. Claus; C.M. Anderson-Cook; W.E. Eigel; P.P. Graham; G.E. Lenz; R.B. Noble

Book ID: 108823069
Publisher: Institute of Food Technologists
Year: 2000
Tongue: English
Weight: 138 KB
Volume: 65
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2000.tb16019.x

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