Microbial properties of color-modified turkey
Studies were performed to determine the effect of color modification procedures on the microbial characteristics of turkey thigh meat. Turkey thighs were flaked and then color modified successively with three sodium phosphate buffers (pH 5.8, 7.4, and 8.0). At selected time intervals, flaked unwashe...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44654 http://scholar.lib.vt.edu/theses/available/etd-09082012-040222/ |