Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

✍ Scribed by J.T. Sawyer; J.K. Apple; Z.B. Johnson; R.T. Baublits; J.W.S. Yancey

• Book ID: 116737700
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 265 KB
• Volume: 83
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.05.008