The Stability of Carboxymyoglobin in Presence of Oxygen in Meat

in 63rd International Congress of Meat Science and Technology
Autor:innen:
K. Thiemann Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Kulmbach, Germany; kai.thiemann@mri.bund.de

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und
D. Brüggemann Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Kulmbach, Germany; kai.thiemann@mri.bund.de

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Art:
Kapitel
Seiten:
899–901
DOI:
https://doi.org/10.3920/9789086868605_404

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