Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb13180.x/fullpdf
Reference28 articles.
1. PURIFICATION OF METMYOGLOBIN REDUCTASE FROM BLUEFIN TUNA
2. Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean
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