Concepedia

Publication | Closed Access

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

DOI

41

Citations

40

References

2009

Year

Jason T. Sawyer, J. K. Apple, Z. B. Johnson, R.T. Baublits, J. W. S. Yancey
Meat Science

References

YearCitations

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