Effect of erythorbic acid on cooked color in ground beef

Meat Science

Volumn 57, Issue 1, 2001, Pages 31-34

  Phillips, A L ^a   Mancini, R ^a   Sun, Q ^a   Lynch, M P ^a   Faustman, C ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Beef color; Cooked color; Erythorbic acid; Ground beef; Premature browning

Indexed keywords

EID: 0035545634     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00073-5     Document Type: Article

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