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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

L.M. Sammel, J. Claus

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Key concepts: Citric acid, Sodium citrate, Chemistry, Irradiation, Sodium, Food science, Organic chemistry, Medicine

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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking — Research Paper | ScholarLens