𝔖 Bobbio Scriptorium
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FREE RADICAL PRODUCTION IN PROTEIN-RICH FOOD

✍ Scribed by SADAO UCHIYAMA; MITSURU UCHIYAMA

Book ID
108803716
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
435 KB
Volume
44
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

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## Abstract Food materials dried by the accelerated freeze drying (A.F.D.) process have been tested for free radicals and the concentration and properties of the free radicals compared with those in fresh heart muscle. In fresh muscle at 77Β° K, the free‐radical concentration was between 2.0 and 5.2

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