Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat-Reference-Cited by-同舟云学术

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Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

Published:1979-07 Issue:4 Volume:27 Page:838-842
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Igene John O.,King Jennifer A.,Pearson A. M.,Gray J. Ian

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60224a052

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