Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract
Trout, Graham R., Dale, SusanVolume:
38
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00093a017
Date:
March, 1990
File:
PDF, 688 KB
english, 1990