VARIATION IN MYOGLOBIN DENATURATION AND COLOR OF COOKED BEEF, PORK, AND TURKEY MEAT AS INFLUENCED BY PH, SODIUM-CHLORIDE, SODIUM TRIPOLYPHOSPHATE, AND COOKING TEMPERATURE

被引：219

作者：

TROUT, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04644.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：536 / &

共 30 条

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