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

โœ 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

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