Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract

✍ Scribed by Trout, Graham R.; Dale, Susan

• Book ID: 125900470
• Publisher: American Chemical Society
• Year: 1990
• Tongue: English
• Weight: 688 KB
• Volume: 38
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00093a017