Kinetics of enzymatic reduction of metmyoglobin in relation to oxygen activation in meat products
- 1 January 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 194 (1) , 9-16
- https://doi.org/10.1007/bf01191032
Abstract
No abstract availableKeywords
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