Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 1: Fluid Loss, Oxidation, Color, and Microbial Plate Counts

✍ Scribed by A.N. Parsons; D.L. VanOverbeke; C.L. Goad; C.A. Mireles DeWitt

• Book ID: 111406636
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 244 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01892.x