Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.

Cheng JH, Ockerman HW.

DOI: 10.1016/s0309-1740(97)00111-3
Published: 1998-05-01
Container: Meat Sci
Publisher: Not recorded
Open access: no

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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.1016/s0309-1740-97-00111-3,
  title = {Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.},
  author = {Cheng JH and  Ockerman HW.},
  year = {1998},
  journal = {Meat Sci},
  doi = {10.1016/s0309-1740(97)00111-3},
  url = {https://doi.org/10.1016/s0309-1740(97)00111-3}
}

RIS

TY  - JOUR
TI  - Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.
AU  - Cheng JH
AU  -  Ockerman HW.
PY  - 1998
JO  - Meat Sci
DO  - 10.1016/s0309-1740(97)00111-3
UR  - https://doi.org/10.1016/s0309-1740(97)00111-3
ER  -

APA

JH, C., & HW., O. (1998). Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.. Meat Sci. https://doi.org/10.1016/s0309-1740(97)00111-3

Source records

europe-pmc · retrieved 2026-09-27T02:21:15.622Z
europe-pmc · retrieved 2026-09-27T02:21:15.622Z