A comparison of myoglobin and non-heme iron as prooxidants in cooked meat and dispersions of phospholipid

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Love, Jane Ann Davis, 1945-

Date Published: 1972

Subjects: Meat
Oxidizing agents
Phospholipids

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 4, vi, 83 pages

Permalink: https://doi.org/doi:10.25335/1339-3b82

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