RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,b
- 1 November 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (6), 728-734
- https://doi.org/10.1111/j.1365-2621.1959.tb17326.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The Profile Method of Flavor AnalysisPublished by Elsevier BV ,1957
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier BV ,1954