Influence of Heme Pigments, Nitrite, and Non-Heme Iron on Development of Warmed-over Flavor (WOF) in Cooked Meat

Journal of Agricultural and Food Chemistry

Volumn 27, Issue 4, 1979, Pages 838-842

  Gene, John O ^a   King, Jennifer A ^a   Pearson, A M ^a   Gray, J Ian ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000441787     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf60224a052     Document Type: Article

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