Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Publication details

Journal : Meat Science , vol. 93 , p. 105–110–6 , 2013

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Sørheim, Oddvin; Høy, Martin

Issue : 1

Links :
DOI : doi.org/10.1016/j.meatsci.2012...