Differences in the pH and Iron Content of Chicken White and...

Canadian Institute of Food Science and Technology Journal 1984 / 10 Vol. 17; Iss. 4

Differences in the pH and Iron Content of Chicken White and Dark Meat that Effect the Action of Nitrite Against Aerobes

Bushway, A.A., Serreze, D.V.
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Volume:
17
Language:
english
Journal:
Canadian Institute of Food Science and Technology Journal
DOI:
10.1016/S0315-5463(84)72560-0
Date:
October, 1984
File:
PDF, 2.34 MB
english, 1984
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