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Metmyoglobin and nonheme iron as prooxidants in cooked meat
Home
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Metmyoglobin and nonheme iron as prooxidants in cooked meat
Metmyoglobin and nonheme iron as prooxidants in cooked meat
JL
Jane D. Love
Jane D. Love
AP
A. M. Pearson
A. M. Pearson
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1 November 1974
journal article
Published by
American Chemical Society (ACS)
in
Journal of Agricultural and Food Chemistry
Vol. 22
(6)
,
1032-1034
https://doi.org/10.1021/jf60196a010
Abstract
No abstract available
Cited by 122 articles