TY  - GEN
AU  - Love,J D
AU  - Pearson,A M
TI  - Metmyoglobin and nonheme iron as prooxidants in cooked meat
SN  - 0021-8561
PY  - 1975///0206
KW  - Animals
KW  - Ascorbic Acid
KW  - Cattle
KW  - Cooking
KW  - Food Preservation
KW  - Iron
KW  - Lipids
KW  - Meat
KW  - standards
KW  - Muscles
KW  - Myoglobin
KW  - Oxidation-Reduction
KW  - Temperature
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1021/jf60196a010
ER  -