Myoglobin oxidative state affects internal cooked color development in ground beef patties

Myoglobin oxidative state affects internal cooked color development in ground beef patties

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Warren, K. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 3 (1996), p. 513-515
Materias:	Alimentos Industria alimentaria Carne Productos de la carne Alimentos preparados Color Mioglobina Oxidación Hamburguesas
Publicación relacionada:	Contenido en: Journal of Food Science

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