Studies with the heme binding protein apoShp suggest...

Meat Science 2015 / 03 Vol. 101

Studies with the heme binding protein apoShp suggest hemoglobin is the primary promoter of lipid oxidation in pork muscle mince

Grunwald, E.W., Richards, M.P.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.128
Date:
March, 2015
File:
PDF, 63 KB
english, 2015
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