EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORK
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1993.tb00491.x/fullpdf
Reference17 articles.
1. IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNA
2. Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
3. Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst
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2. Eliminating Cross Cultural Variations in Consumer Perceptions of Cooked Beef Steaks;Journal of Foodservice Business Research;2005-10-03
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4. CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR;Journal of Muscle Foods;1996-08
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