Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

✍ Scribed by INGER M. OELLINGRATH; ERIK SLINDE

• Book ID: 108810888
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 658 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb10531.x