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Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
OBJECTIVE: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. METHODS: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl(3), myoglobin and hemin treatment respectively, and the produc...
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| Publicado no: | Anim Biosci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Animal Bioscience
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8255890/ https://ncbi.nlm.nih.gov/pubmed/33171028 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.20.0529 |
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