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Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and

Cornforth1, Rabovitser, Ahuja

  • 1Department of Nutrition and Food Sciences, Utah State University, Logan, Utah 84322-8700; Institute of Gas Technology, Des Plaines, Illinois 60018; Raytheon Appliances, Florence, South Carolina 29502; Alkar, Lodi, Wisconsin 53555; and Maxon Corporation, Muncie, Indiana 47302.

Journal of Agricultural and Food Chemistry
|February 7, 2001
PubMed

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