Measurement of colour stability of cooked cured meats to light and air I.—Development of method
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (7) , 298-304
- https://doi.org/10.1002/jsfa.2740180709
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The colour of cooked cured pork. II.—estimation of the stability to lightJournal of the Science of Food and Agriculture, 1957
- Meat Pigments, Spectrophotometric Determination of Color Change in Cured MeatJournal of Agricultural and Food Chemistry, 1957
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat ColorJournal of Agricultural and Food Chemistry, 1955
- Colorimetric Determination of NitritesIndustrial & Engineering Chemistry Analytical Edition, 1946
- The 1931 I C I Standard Observer and Coordinate System for Colorimetrya,bJournal of the Optical Society of America, 1933