Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation

✍ Scribed by C.C. CHEN; A. M. PEARSON; J. I. GRAY; M. H. FOOLADI; P. K. KU

• Book ID: 108810429
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 576 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb12473.x