Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1979-07, Vol.27 (4), p.838-842
Main Authors: Igene, John O, King, Jennifer A, Pearson, A. M, Gray, J. Ian
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf60224a052