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The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat

✍ Scribed by Lars Kristensen; Peter P Purslow

Book ID: 108433528
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 422 KB
Volume: 73
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(00)00319-8

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