The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat

L. Kristensen, P. P. Purslow

Research output: Contribution to journal › Journal article › Research › peer-review

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@article{adcf83f0a1ba11ddb6ae000ea68e967b,

title = "The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat",

author = "L. Kristensen and Purslow, {P. P.}",

year = "2001",

language = "English",

volume = "73",

pages = "433--439",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}