Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops

Journal of Muscle Foods

Volumn 16, Issue 1, 2005, Pages 16-26

  Mancini, R A ^a   Kropf, D H ^a   Hunt, M C ^a   Johnson, D E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22144440449     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.07103.x     Document Type: Article

References (17)

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