Variations in internal color of cooked beef patties

Journal of Food Science

Volumn 61, Issue 2, 1996, Pages 410-414

  Van Laack, R L J M ^b   Berry, B W ^a   Solomon, M B ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Beef; Cooked color; Myoglobin; pH; Reducing capacity

Indexed keywords

EID: 5344253016     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14205.x     Document Type: Article

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