Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. [electronic resource]
Producer: 20050817Description: 5734-8 p. digitalISSN:- 0021-8561
- Animals
- Cattle
- Electron Spin Resonance Spectroscopy
- Food Preservation
- Hydrogen-Ion Concentration
- Lipid Peroxidation
- Lipid Peroxides -- chemistry
- Meat -- analysis
- Muscle, Skeletal -- chemistry
- Myoglobin -- chemistry
- Oxidation-Reduction
- Oxygen Consumption
- Thiobarbituric Acid Reactive Substances -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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