Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls
| Autor: | Heaton, K. M., Cornforth, D. P., Moiseev, I. V., Egbert, W. R., Carpenter, C. E. |
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| Zdroj: | Meat Science; 2000, Vol. 55 Issue: 3 p321-329, 9p |
| Databáze: | Supplemental Index |
| Externí odkaz: |
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