Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

✍ Scribed by L.M. Sammel; J.R. Claus

• Book ID: 108825111
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 161 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb08259.x