Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

✍ Scribed by L.M. Sammel; J.R. Claus

• Book ID: 116736695
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 306 KB
• Volume: 72
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.09.006