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Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality

✍ Scribed by R. Lien; M.C. Hunt; S. Anderson; D.H. Kropf; T.M. Loughin; M.E. Dikeman; J. Velazco

Book ID: 108823604
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 409 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb09445.x

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