THE ANTIOXIDANT ACTIVITIES OF NITRITE AND NITROSYLMYOGLOBIN IN COOKED MEATS

被引：74
|
作者：
MORRISSEY, PA
TICHIVANGANA, JZ
机构：
来源：
MEAT SCIENCE | 1985年 / 14卷 / 03期
关键词：
D O I：
10.1016/0309-1740(85)90063-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：175 / 190
页数：16
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