Effect of haemoglobin and ferritin on lipid oxidation in raw and cooked muscle systems
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 25 (2) , 127-134
- https://doi.org/10.1016/0308-8146(87)90061-6
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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