Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time

✍ Scribed by J. R. CLAUS; D. E. SHAW; J. A. MARCY

• Book ID: 108820468
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 428 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb14696.x