Authors:
Slesinski, AJ
Claus, JR
Anderson-Cook, CM
Eigel, WE
Graham, PP
Lenz, GE
Noble, RB
Citation: Aj. Slesinski et al., Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast, J FOOD SCI, 65(3), 2000, pp. 417-420
Authors:
Slesinski, AJ
Claus, JR
Anderson-Cook, CM
Eigel, WE
Graham, PP
Lenz, GE
Noble, RB
Citation: Aj. Slesinski et al., Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations, J FOOD SCI, 65(3), 2000, pp. 421-427
Authors:
Schwarz, SJ
Claus, JR
Wang, H
Marriott, NG
Graham, PP
Fernandes, CF
Citation: Sj. Schwarz et al., Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation, POULTRY SCI, 78(2), 1999, pp. 255-266