Antioxidative effect of nitrite in cured meat products: nitric oxide-iron complexes of low molecular weight
- 30 April 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (3) , 512-515
- https://doi.org/10.1021/jf00123a023
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Oxidation-induced color and flavor changes in meatJournal of Agricultural and Food Chemistry, 1975