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Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef
Djimsa, Blanchefort A., Abraham, Anupam, Mafi, Gretchen G., VanOverbeke, Deborah L., Ramanathan, RanjithVolume:
82
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13606
Date:
February, 2017
File:
PDF, 358 KB
english, 2017