Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef

Meat Science

Volumn 49, Issue 1, 1998, Pages 65-78

  Cheng, J H ^a   Ockerman, H W ^a,b  

^a OHIO STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219485     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00111-3     Document Type: Article

References (19)

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