Ahn, D U <br/><br/>
Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates.  [electronic resource] 

 -  Poultry science  Feb 1998 
 - 348-55 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/77.2.348  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Emulsions<br/>Ferritins--pharmacology<br/>Hemoglobins--pharmacology<br/>Iron--pharmacology<br/>Lipid Peroxidation--drug effects<br/>Meat Products--analysis<br/>Oils--chemistry<br/>Oxidants--pharmacology<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Turkeys