EFFECT OF HEMOGLOBIN AND FERRITIN ON LIPID OXIDATION IN RAW AND COOKED MUSCLE SYSTEMS

被引：26

作者：

APTE, S ^{[1
]}

MORRISSEY, PA ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD CHEM,CORK,IRELAND

来源：

FOOD CHEMISTRY | 1987年 / 25卷 / 02期

关键词：

D O I：

10.1016/0308-8146(87)90061-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：127 / 134

页数：8

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[7] ANTIOXIDATIVE EFFECT OF NITRITE IN CURED MEAT-PRODUCTS - NITRIC-OXIDE IRON COMPLEXES OF LOW-MOLECULAR WEIGHT [J].

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[8]

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[9]

KE PJ, 1977, J FOOD TECHNOL, V12, P37

[10]

KENDRICK J, 1969, LIPIDS, V4, P434

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