Assessment of relative content of deoxymyoglobin, oxymyoglobin and metmyoglobin and oxidative changes at the surface of pork slices and salted ground muscles

Assessment of relative content of deoxymyoglobin, oxymyoglobin and metmyoglobin and oxidative changes at the surface of pork slices and salted ground muscles
M. Lassarre and J.L. Vendeuvre