Oxidative processes in meat and meat products: Quality implications-Reference-Cited by-同舟云学术

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Oxidative processes in meat and meat products: Quality implications

Published:1994-01 Issue:1-2 Volume:36 Page:169-189
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kanner J.

Publisher

Elsevier BV

Subject

Food Science

Reference162 articles.

1. Food Toxicology. A Perspective on the Relative Risks;Addis,1989

2. Iron Transport and Storage Proteins

3. Anderson, H. J. & Skibsted, L. H. J. Agric. Food Chem., (in press).

4. Effect of light and packaging conditions on the colour stability of sliced ham

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