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EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS

✍ Scribed by R.A. MANCINI; D.H. KROPF; M.C. HUNT; D.E. JOHNSON

Book ID: 111343835
Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 66 KB
Volume: 16
Category: Article
ISSN: 1046-0756
DOI: 10.1111/j.1745-4573.2004.07103.x

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