EFFECT OF LIGHT, pH AND BUFFER STRENGTH ON THE AUTOXIDATION OF PORCINE, OVINE AND BOVINE MYOGLOBINS AT FREEZING TEMPERATURES
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 418-420
- https://doi.org/10.1111/j.1365-2621.1973.tb01443.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- STABILITY AND CHARACTERISTICS OF THE PIGMENT PRODUCED BY GAMMA IRRADIATION OF METMYOGLOBINJournal of Food Science, 1972
- PHOTO SENSITIVITY OF FRESH MEAT COLOR IN THE VISIBLE SPECTRUMJournal of Food Science, 1971
- Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen BeefCanadian Institute of Food Technology Journal, 1971
- Autoxidation of OxymyoglobinsJournal of Biological Chemistry, 1969
- Effect of Freezing on Autoxidation of Oxymyoglobin SolutionsaJournal of Food Science, 1963