Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition

✍ Scribed by L.S. PAPADOPOULOS; R.K. MILLER; L.J. RINGER; H.R. CROSS

• Book ID: 108817049
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 862 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb05343.x