Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color
Author:
Funder
The Beef Checkoff
The National Cattlemen's Beef Association
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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4. Colour of normal and high pH beef heated to different temperatures as related to oxygenation;GasÏperlin;Meat Science,2000
5. Reduction of ferrimyoglobin in meat;Giddings;Critical Reviews in Food Technology,1974
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