Author:
Bauer A.,Ni Y.,Bauer S.,Paulsen P.,Modic M.,Walsh J.L.,Smulders F.J.M.
Reference66 articles.
1. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal;Alderton;Biochemistry,2003
2. Meat color measurement guidelines. Revised 2012;AMSA,2001
3. Metmyoglobin reducing activity;Bekhit;Meat Science,2005
4. Oxidative processes in muscle systems and fresh meat: Sources, markers and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2013
5. Lipid oxidation in pre-cooked beef preserved by refrigeration, freezing, and irradiation;Chang;Food Technology,1961
Cited by
71 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献