Work

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

Year: 1979

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf60224a052

Authors: John O. Igene, Jennifer A. King, A. M. Pearson, J. Ian Gray

Institutions: National Horticultural Research Institute, Michigan State University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1991898166

FWCI: 4.357

Cites:

Cited by: 251

Related to: 10