Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey - Concepedia

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Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

13

Citations

14

References

2005

Year

L.M. Sammel, J. Claus, Marion L. Greaser, Mark P. Richards

Food ChemistrySodium CitratePink Color DefectCooked Ground TurkeyPoultry Science

References

	Year	Citations

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