Citric acid and sodium citrate effects on pink color development of cooked ground Turkey irradiated pre- and post-cooking

Meat Science

Volumn 72, Issue 3, 2006, Pages 567-573

  Sammel, L M ^a   Claus, J R ^b  

^a Kraft Foods   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Citric acid; Color; Irradiation; Sodium citrate; Turkey

Indexed keywords

EID: 28844437934     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.006     Document Type: Article

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