Journal ArticleOPEN ACCESS

Hemoglobin and Myoglobin Content of Meat

  • Minakami H
Eiyo To Shokuryo (1959) 12(3) 171-173
DOI: 10.4327/jsnfs1949.12.171
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Minakami, H. (1959). Hemoglobin and Myoglobin Content of Meat. Eiyo To Shokuryo, 12(3), 171–173. https://doi.org/10.4327/jsnfs1949.12.171

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