Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast - Concepedia

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Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

17

Citations

13

References

2007

Year

L.M. Sammel, J. Claus

Food ChemistryCalcium ChlorideTricalcium Phosphate EffectsIntact Turkey Breast

References

	Year	Citations

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