Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off-flavor Development in Cooked, Vacuum-packaged, Frozen Turkey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08633.x/fullpdf
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3. Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat
4. A stable form of vitamin C: L-ascorbate 2-triphosphate. Synthesis, isolation, and properties
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