Characteriztion of the residual pink color in cooked Turkey breast and pork loin

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Bibliographic Details
Published in:	Journal of food science Vol. 55; no. 5; pp. 1249 - 1254
Main Authors:	GIRARD, B, VANDERSTOEP, J, RICHARDS, J. F
Format:	Journal Article
Language:	English
Published:	Chicago, IL Institute of Food Technologists 1990
Subjects:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Proteins Quality control Color Pigments Chemical composition Spectrophotometry Meat
Online Access:	Get full text
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ISSN:	0022-1147 1750-3841