Final cooked temperature effects of ground pork on its ability to react with nitrite

Journal of Food Science

Volumn 69, Issue 7, 2004, Pages 506-510

  Seyfert, M ^a   Kropf, D H ^a   Hunt, M C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Color; Nitrite; Nitrosohemochrome; Pinking; Pork

Indexed keywords

EID: 4744350481     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13643.x     Document Type: Article

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