Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat. [electronic resource]

By: Contributor(s): Producer: 19760802Description: 494-8 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 24
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Publication Type: Journal Article

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