Myoglobin Chemistry and Meat Color
Author:
Affiliation:
1. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
2. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
Abstract
Publisher
Annual Reviews
Subject
Food Science
Link
https://www.annualreviews.org/doi/pdf/10.1146/annurev-food-030212-182623
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