Open AccessEffects of Heat and Iron Fractions on Lipid Oxidation in Meat.
Author(s) -
Dongmei Han
Publication year - 1992
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.5312
Subject(s) - myoglobin , chemistry , hemoglobin , ferritin , pigment , high performance liquid chromatography , nuclear chemistry , chromatography , analytical chemistry (journal) , biochemistry , organic chemistry
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