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

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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
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Language:English
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container_issue 4
container_start_page 838
container_title Journal of agricultural and food chemistry
container_volume 27
creator Igene, John O
King, Jennifer A
Pearson, A. M
Gray, J. Ian
description
doi_str_mv 10.1021/jf60224a052
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title Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat
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