reference/2396088

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endingPage	43
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pageRange	S160-43
publicationName	Journal of Food Science
startingPage	S160
bibliographicCitation	Rowe CW, Pohlman FW, Brown AH, Johnson ZB, Whiting SH, Galloway DL. Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins. J Food Sci. 2009 Jan;74(1):S36–43. doi: 10.1111/j.1750-3841.2008.00981.x. PMID: 19200119.
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date	200901
identifier	https://pubmed.ncbi.nlm.nih.gov/19200119 https://doi.org/10.1111/j.1750-3841.2009.01119.x https://doi.org/10.1111/j.1750-3841.2008.00981.x https://pubmed.ncbi.nlm.nih.gov/19490343
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins
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Total number of triples: 58.