Lipid Stability of Beef Model Systems with Heating and Iron Fractions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb09836.x/fullpdf
Reference52 articles.
1. Effect of haemoglobin and ferritin on lipid oxidation in raw and cooked muscle systems
2. Effect of water-soluble haem and non-haem iron complexes on lipid oxidation of heated muscle systems
3. Organic Acids as Tenderizers of Collagen in Restructured Beef
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