Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00732.x/fullpdf
Reference32 articles.
1. Three Methods for Determining Nonheme Iron in Turkey Meat
2. The influence of age, sex and breed of cattle on their muscle characteristics
3. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
4. M. Briand, A. Talmant, Y. Briand, G. Monin, and R. Durand (1981 ). Metabolic types of muscle in the sheep. I. Myosin ATPase, glycolytic, and mitochondrial enzyme activities . , 46 , 347 -358 .
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