Hydrolyzed gelatin coating cuts fresh meat purge, lipid oxidation, color loss.: An article from: Emerging Food R&D Report

This digital document is an article from Emerging Food R&D Report, published by Thomson Gale on January 1, 2007. The length of the article is 462 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Hydrolyzed gelatin coating cuts fresh meat purge, lipid oxidation, color loss.
Author: Gale Reference Team
Publication:Emerging Food R&D Report (Newsletter)
Date: January 1, 2007
Publisher: Thomson Gale
Volume: 17 Issue: 10 Page: NA

Distributed by Thomson Gale