Heme proteins and oxidation in fresh and processed meats

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

Volumn , Issue , 2010, Pages 76-104

  Richards, M P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Blood; Discoloration; Hemoglobin; Myoglobin; Quality deterioration; Rancidity

Indexed keywords

EID: 84864684763     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857090447.1.77     Document Type: Chapter

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