Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb09073.x/fullpdf
Reference34 articles.
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2. SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATS
3. THE MECHANISM OF MEAT-PIGMENT OXIDATION. THE EFFECT OF SOLUTES ON THE HEMOGLOBIN-OXYGEN EQUILIBRIUM
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