Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added-Reference-Cited by-同舟云学术

Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

Published:1985-11 Issue:6 Volume:50 Page:1551-1555
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OELLINGRATH INGER M.,SLINDE ERIK

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10531.x/fullpdf

Reference19 articles.

1. Human Absorption of Hemoglobin-Iron

2. B. Eskeland, and E. Slinde, 1981 . The use of blood to meet the iron requirement in man. Proc. of mineral elements (ISBN 951-99301-0-8) Helsinki, Finland, Part Ip.187 .

3. HEME PIGMENT CONTENT OF BOVINE HEMOPOIETIC MARROW AND MUSCLE

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