Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations

Journal of Food Science

Volumn 65, Issue 3, 2000, Pages 421-427

  Slesinski, A J ^a   Claus, J R ^b   Anderson Cook, C M ^c   Eigel, W E ^c   Graham, P P ^c   Lenz, G E ^d   Noble, R B ^c  

^a Best Foods   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^d Wampler Foods Inc   (United States)

Author keywords

Casein; Caseinate; Pinking; Poultry; Whey

Indexed keywords

EID: 0034046968     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16020.x     Document Type: Article

References (16)

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