Myoglobin oxidative state affects internal cooked color development in ground beef patties
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 3 (1996), p. 513-515 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00827cab#a22002894c#4500 | ||
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| 003 | OAG | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Warren, K. E. |
| 245 | 1 | 0 | |a Myoglobin oxidative state affects internal cooked color development in ground beef patties |
| 336 | # | # | |a texto |b txt |2 rdacontent |
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| 650 | # | 4 | |a Alimentos preparados |
| 650 | # | 4 | |a Color |
| 650 | # | 4 | |a Mioglobina |
| 650 | # | 4 | |a Oxidación |
| 653 | # | # | |a Hamburguesas |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 3 (1996), p. 513-515 |
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