Lactic acid enhancement can improve the fresh and cooked...

Journal of Animal Science 2011 / 12 Vol. 89; Iss. 12

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef

Apple, J. K., Sawyer, J. T., Meullenet, J.- F., Yancey, J. W. S., Wharton, M. D.
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Volume:
89
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/jas.2011-4147
Date:
December, 2011
File:
PDF, 12.10 MB
english, 2011
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