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Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls
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
Treatments for prevention of persistent pinking in dark-cutting beef patties
Authors: Moiseev, IV Cornforth, DP
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
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