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Results: 1-3 |
Results: 3

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
Risultati: 1-3 |