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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 degrees centigrade.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 51, doi. 10.1111/j.1365-2621.1993.tb03209.x
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- Article
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1992.tb11260.x
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- Publication type:
- Article