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Measurement of Tissue Non-Heme Iron Content using a Bathophenanthroline-Based Colorimetric Assay
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Effects of illumination and packaging on non-heme iron and color attributes of sliced ham

H Li1, C B Li, X L Xu

  • 1Key Lab of Meat Processing and Quality Control, Ministry of Education, Key Lab of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Meat Science
|April 3, 2012
PubMed

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