Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins

✍ Scribed by C.W. Rowe; F.W. Pohlman; A.H. Brown Jr ; Z.B. Johnson; S.H. Whiting; D.L. Galloway

• Book ID: 111405751
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 266 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00981.x