TY  - GEN
AU  - Ahn,D U
AU  - Kim,S M
TI  - Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates
SN  - 0032-5791
PY  - 1998///0420
KW  - Animals
KW  - Emulsions
KW  - Ferritins
KW  - pharmacology
KW  - Hemoglobins
KW  - Iron
KW  - Lipid Peroxidation
KW  - drug effects
KW  - Meat Products
KW  - analysis
KW  - Oils
KW  - chemistry
KW  - Oxidants
KW  - Thiobarbituric Acid Reactive Substances
KW  - Turkeys
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S
UR  - https://doi.org/10.1093/ps/77.2.348
ER  -