Love, J D <br/><br/>
Metmyoglobin and nonheme iron as prooxidants in cooked meat.  [electronic resource] 

 -  Journal of agricultural and food chemistry   
 - 1032-4 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf60196a010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Ascorbic Acid<br/>Cattle<br/>Cooking<br/>Food Preservation<br/>Iron<br/>Lipids<br/>Meat--standards<br/>Muscles<br/>Myoglobin<br/>Oxidation-Reduction<br/>Temperature