Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle

✍ Scribed by R.W Purchas; S.M Rutherfurd; P.D Pearce; R Vather; B.H.P Wilkinson

• Book ID: 116736309
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 182 KB
• Volume: 68
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.02.018