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      Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

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      Journal: Journal of Food Science
      Publisher: Wiley-Blackwell

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          ON THE CONSTRUCTION OF BALANCED INCOMPLETE BLOCK DESIGNS

          R. C. Bose (1939)
          Article 0 comments Cited 35 times – based on 0 reviews     Review now
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            The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat Quality

            A.S. Babji, G.W. FRONING, D.A. NGOKA (1982)
            Article 0 comments Cited 11 times – based on 0 reviews     Review now
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              BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE

              C Bernofsky, B. SCHWEIGERT, J B Fox (1959)
              Article 0 comments Cited 6 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Journal of Food Science
                Abbreviated Title: J Food Science
                Publisher: Wiley-Blackwell
                ISSN (Print): 0022-1147
                ISSN (Electronic): 1750-3841
                Publication date Created: May 1989
                Publication date (Print): May 1989
                Volume: 54
                Issue: 3
                Pages: 536-540
                Article
                DOI: 10.1111/j.1365-2621.1989.tb04644.x
                SO-VID: e9a4071e-93df-4b01-8408-5e2bfd3c8f71
                Copyright © © 1989
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                http://doi.wiley.com/10.1002/tdm_license_1.1

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