SOME FACTORS INFLUENCING THE NONHEME IRON CONTENT OF MEAT AND ITS IMPLICATIONS IN OXIDATION

被引：107

作者：

CHEN, CC ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

FOOLADI, MH ^{[1
]}

KU, PK ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT ANIM SCI,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12473.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：581 / 584

页数：4

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