Nonfat Dry Milk Inhibits Pink Discoloration in Turkey Rolls-Reference-Cited by-同舟云学术

Nonfat Dry Milk Inhibits Pink Discoloration in Turkey Rolls

Published:1992-11 Issue:11 Volume:71 Page:1943-1946
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

DOBSON B.N.,CORNFORTH D.P.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/71/11/1943/4331056/poultrysci71-1943.pdf

Reference9 articles.

1. Poultry meat color: Kinds of heme pigments and concentrations of the ligands;Ahn;Poultry Sci.,1990

2. Statview™ 512+,1986

3. Association of Official Analytical Chemists, 1984. Procedure 24.005, crude fat in meats. Page 431 in: Official Methods of Analysis, 14th ed., 1984. Association of Official Analytical Chemists, Washington, DC.

4. Identification of the pink pigment of canned tuna;Brown;Food Res.,1957

5. Role of reduced hemochromes in pink color defect of cooked turkey rolls;Comforth;J. Food Sci.,1986

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