EFFECT OF LIGHT, pH AND BUFFER STRENGTH ON THE AUTOXIDATION OF PORCINE, OVINE AND BOVINE MYOGLOBINS AT FREEZING TEMPERATURES

✍ Scribed by N. Y. ZACHARIAH; L. D. SATTERLEE

• Book ID: 108800002
• Publisher: Institute of Food Technologists
• Year: 1973
• Tongue: English
• Weight: 362 KB
• Volume: 38
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1973.tb01443.x