Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleColor formation in cooked model and meat systems with organic and inorganic compoundsAuthorsDymicky, M.; Fox, J. B.; Wasserman, A. E.PublicationJournal of Food Science (Wiley-Blackwell), 1975, Vol 40, Issue 2, p306ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1975.tb02189.x