Author:
Helmke Alberta,Froning G.W.
Subject
Animal Science and Zoology,General Medicine
Reference10 articles.
1. The Science of Meat and Meat Products;American Meat Foundation,1960
2. Biochemistry of myoglobin;Bernofsky;VII. The effect of cooking on myoglobin in beef muscle. Food Research,,1959
3. Color and myoglobin concentration in turkey meat as affected by age, sex and strain;Froning;Poultry Sci.,1968
4. Color of poultry meat as influenced by dietary nitrates and nitrites;Froning;Poultry Sci.,1969
5. Effect of automobile exhaust fume inhalation by poultry immediately prior to slaughter on color of meat;Froning;Poultry Sci.,1969
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