The Basis of Quality in Muscle Foods THE BAStS OF COLOR IN MUSCLE FOODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01484.x/fullpdf
Reference129 articles.
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2. Dynamics of ligand binding to myoglobin
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