✦ LIBER ✦
Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
✍ Scribed by GRAHAM R. TROUT
- Book ID
- 108813985
- Publisher
- Institute of Food Technologists
- Year
- 1989
- Tongue
- English
- Weight
- 845 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-1147
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