THE HEME PIGMENTS OF CURED MEATS

This publication has 7 references indexed in Scilit:

• THE HEME PIGMENTS OF CURED MEATS
  Journal of Food Science, 1940
• The action of nitrite on haemoglobin in the absence of oxygen
  Proceedings of the Royal Society of London. B. Biological Sciences, 1937
• Activation of the lower fatty acids by propionic acid bacteria
  Biochemical Journal, 1936
• Inhibition by Glucose of Methemoglobin Formation
  Experimental Biology and Medicine, 1934
• The Utilization of Certain Substituted Carbohydrates by Bacteria: Studies in Bacterial Metabolism, XCVI
  The Journal of Infectious Diseases, 1930
• STUDIES ON THE OXIDATION-REDUCTION OF HEMOGLOBIN AND METHEMOGLOBIN
  The Journal of Experimental Medicine, 1925
• The Red Colour of Salted Meat. (One Figure in the Text.)
  Epidemiology and Infection, 1901