Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

✍ Scribed by R.C. Knock; M. Seyfert; M.C. Hunt; M.E. Dikeman; R.A. Mancini; J.A. Unruh; J.J. Higgins; R.A. Monderen

• Book ID: 116736833
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 135 KB
• Volume: 74
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.03.029