Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (3), 1011-1015
- https://doi.org/10.1111/j.1365-2621.2002.tb09445.x
Abstract
No abstract availableKeywords
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