Authors: PEGG RB SHAHIDI F GOGAN NJ DESILVA SI

Citation: Rb. Pegg et al., ELUCIDATION OF THE CHEMICAL-STRUCTURE OF PREFORMED COOKED CURED-MEAT PIGMENT BY ELECTRON-PARAMAGNETIC-RESONANCE SPECTROSCOPY, Journal of agricultural and food chemistry, 44(2), 1996, pp. 416-421