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Torres E, Pearson AM, Gray JI, et al. Effect of salt on oxidative changes in pre- and post-rigor ground beef. Meat Sci. 1988;23(3):151-63doi: 10.1016/0309-1740(88)90031-9.
Torres, E., Pearson, A. M., Gray, J. I., Booren, A. M., & Shimokomaki, M. (1988). Effect of salt on oxidative changes in pre- and post-rigor ground beef. Meat science, 23(3), 151-63. https://doi.org/10.1016/0309-1740(88)90031-9
Torres, E, et al. "Effect of salt on oxidative changes in pre- and post-rigor ground beef." Meat science vol. 23,3 (1988): 151-63. doi: https://doi.org/10.1016/0309-1740(88)90031-9
Torres E, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post-rigor ground beef. Meat Sci. 1988;23(3):151-63. doi: 10.1016/0309-1740(88)90031-9. PMID: 22055666.
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