Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products
Okayama, Takahide, Fujii, Mikio, Yamanoue, MinoruVolume:
30
Year:
1991
Language:
english
DOI:
10.1016/0309-1740(91)90034-N
File:
PDF, 648 KB
english, 1991