Interpretation of the spectra of meat pigments. 1.—cooked meats

This publication has 21 references indexed in Scilit:

• Relation between Exciton Bands and Conduction Bands in Molecular Lamellar Systems
  Reviews of Modern Physics, 1959
• The electronic structures of some first transition series metal porphyrins and phthalocyanines
  Discussions of the Faraday Society, 1958
• REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEF
  Journal of Food Science, 1957
• Quantum Theory
  Annual Review of Physical Chemistry, 1956
• The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments
  Journal of the Science of Food and Agriculture, 1956
• Hydrogen Ion Equilibria in Native and Denatured Proteins
  Published by Elsevier ,1955
• Oxidative Rancidity and Discoloration in Meat
  Published by Elsevier ,1954
• Spectra of Porphyrins and Chlorophyll
  Reviews of Modern Physics, 1944
• THE VARIATION OF THE MAGNETIC SUSCEPTIBILITY OF HAEMIN IN VARIOUS SOLVENTS
  Immunology & Cell Biology, 1940
• A comparative study of turacin and hæmatin and its bearing on cytochrome
  Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1926