The rate of metmyoglobin formation in beef, pork and turkey meat as influenced by pH, sodium chloride and sodium triphosphate
Journal
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- Meat Science
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Meat Science 28 203-210, 1990
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Details 詳細情報について
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- CRID
- 1571698600555600768
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- NII Article ID
- 10021721976
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- Data Source
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- CiNii Articles