BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLEa
- 1 July 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (4), 339-343
- https://doi.org/10.1111/j.1365-2621.1959.tb17281.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954