Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat
- 1 May 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (3) , 494-498
- https://doi.org/10.1021/jf60205a053
Abstract
No abstract availableKeywords
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