EFFECTS OF COOKING AND CHEMICAL TREATMENT ON HEME AND NON-HEME IRON IN MEAT

被引：112

作者：

SCHRICKER, BR

MILLER, DD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09225.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1340 / &

共 18 条

[1]

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[9]

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[10] INFLUENCE OF HEME PIGMENTS, NITRITE, AND NON-HEME IRON ON DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN COOKED MEAT [J].

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