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Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties

✍ Scribed by V.T. MENDENHALL

Book ID: 108816220
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 294 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb08552.x

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