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Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

✍ Scribed by L.M. Sammel; J.R. Claus; M.L. Greaser; J.A. Lucey

Book ID: 116737141
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 249 KB
Volume: 77
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.05.007

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