Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleSome factors influencing the nonheme iron content of meat and its implications in oxidationAuthorsChen, C.-C.; Gray, J. I.; Fooladi, M. H.; Ku, P. K.; Pearson, A. M.SubjectsMEATPublicationJournal of Food Science (Wiley-Blackwell), 1984, Vol 49, Issue 2, p581ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1984.tb12473.x