Spectral Measurements of Hematin Pigments of Cooked and Cured Meats
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1961.tb01652.x/fullpdf
Reference9 articles.
1. W. D. Brown, and A. L. Tappel . 1958 . Pigment-antioxidant relationships to meat-color stability . Proceedings tenth research conference. Am. Meat Inst. Foundation. Circ. No. 45, p.81 .
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