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

J. O. Igene, Jennifer King, A. M. Pearson, James Gray

DOI: 10.1021/jf60224a052

Journal of Agricultural and Food Chemistry

Data up to Jan 2025

Published1979

Citations255

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Computer science Chemistry Food science Information retrieval World Wide Web

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