Open AccessEffects of Heat and Iron Fractions on Lipid Oxidation in Meat.
Author(s) -
Dong Han
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.5312
Subject(s) - myoglobin , chemistry , hemoglobin , ferritin , pigment , high performance liquid chromatography , chromatography , analytical chemistry (journal) , nuclear chemistry , biochemistry , organic chemistry