Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb11260.x/fullpdf
Reference20 articles.
1. THE ABSORPTION SPECTRA AND EXTINCTION COEFFICIENTS OF MYOGLOBIN
2. IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNA
3. Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
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