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J. O. Igene, J. A. King, A. M. Pearson and J. I. Gray, “Influence of Heme Pigments, Nitrite, and Non-Heme Iron on Development of Warmed-Over Flavor (WOF) in Cooked Meat,” Journal of Agricultural and Food Chemistry, Vol. 27, No. 4, 1979, pp. 838-841. doi:10.1021/jf60224a052

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