Authors:
Heaton, KM
Cornforth, DP
Moiseev, IV
Egbert, WR
Carpenter, CE
Citation: Km. Heaton et al., Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls, MEAT SCI, 55(3), 2000, pp. 321-329
Citation: Iv. Moiseev et Dp. Cornforth, Treatments for prevention of persistent pinking in dark-cutting beef patties, J FOOD SCI, 64(4), 1999, pp. 738-743