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Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties

✍ Scribed by K.E. WARREN; M.C. HUNT; D.H. KROPF

Book ID: 108821007
Publisher: Institute of Food Technologists
Year: 1996
Tongue: English
Weight: 245 KB
Volume: 61
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1996.tb13145.x

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