MODIFICATION OF THE SCHRICKER NONHEME IRON METHOD TO MINIMIZE PIGMENT EFFECTS FOR RED MEATS

被引：71

作者：

RHEE, KS

ZIPRIN, YA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14036.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1174 / 1176

页数：3

共 10 条

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[7] THE ANTIOXIDANT ACTIVITIES OF NITRITE AND NITROSYLMYOGLOBIN IN COOKED MEATS [J].

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