Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat
- 1 July 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (4) , 838-842
- https://doi.org/10.1021/jf60224a052
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957