Influence of pH, temperature, metabolic type and time post – mortem on the rate of autoxidation of turkey myoglobin
V. Santé, P. Gatellier and A. Lacourt
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Influence of pH, temperature, metabolic type and time post – mortem on the rate of autoxidation of turkey myoglobin
V. Santé, P. Gatellier and A. Lacourt