Catalysts of lipid oxidation in meat products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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2. Pearson's Chemical Analysis of Foods;Egan,1981
3. Metal ion catalysis of autoxidation in a lard gel
4. Freeze-dried turkey muscle II.—Role of haem pigments as catalysts in the autoxidation of lipid constituents
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