| 000 | 01063 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250512110827.0 | ||
| 264 | 0 | _c19750206 | |
| 008 | 197502s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf60196a010 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLove, J D | |
| 245 | 0 | 0 |
_aMetmyoglobin and nonheme iron as prooxidants in cooked meat. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _c |
||
| 300 |
_a1032-4 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aAscorbic Acid |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aIron |
| 650 | 0 | 4 | _aLipids |
| 650 | 0 | 4 |
_aMeat _xstandards |
| 650 | 0 | 4 | _aMuscles |
| 650 | 0 | 4 | _aMyoglobin |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aPearson, A M | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 22 _gno. 6 _gp. 1032-4 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf60196a010 _zAvailable from publisher's website |
| 999 |
_c4477905 _d4477905 |
||