Metmyoglobin and nonheme iron as prooxidants in cooked meat.

Love, J D

Metmyoglobin and nonheme iron as prooxidants in cooked meat. [electronic resource] - Journal of agricultural and food chemistry - 1032-4 p. digital

Publication Type: Journal Article

0021-8561

10.1021/jf60196a010 doi


Animals
Ascorbic Acid
Cattle
Cooking
Food Preservation
Iron
Lipids
Meat--standards
Muscles
Myoglobin
Oxidation-Reduction
Temperature