The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate

✍ Scribed by Trout, Graham R.

• Book ID: 122842082
• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 364 KB
• Volume: 28
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(90)90004-P