NDLI: Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition

Content Provider	Scilit
Author	Papadopoulos, L. S. Miller, R. K. Ringer, L. J. Cross, H. R.
Copyright Year	1991
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1991.tb05343.x
Ending Page	626
Page Count	6
Starting Page	621
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1991.tb05343.x
Journal	Journal of food science
Issue Number	3
Volume Number	56
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1991-05-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production Chemical Composition
Content Type	Text
Resource Type	Article

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Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition