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Flavor and utilization of sheep meat /

Ground lamb containing 10% fat was treated with six additives (water only for control, 150 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, and 0.02% propyl gallate), cooked to an internal temperature of 74'C, aerobically packaged, and stored at 4...

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Bibliographic Details
Main Author:	Cho, Soohyun, 1964-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1996.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=739668371&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD

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