Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
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Published:1989-05
Issue:3
Volume:54
Page:536-540
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Cited by
235 articles.
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