The effect of salt on non-heme iron release and lipid oxidation in pork

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Liu, Hsing-feng

Date: 1997

Subjects: Iron
Lipids
Nitrites
Oxidizing agents
Pork
Salt

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xii, 131 pages

Permalink: https://doi.org/doi:10.25335/w1cw-5d12