Autoxidation of Beef and Tuna Oxymyoglobinsa
- 1 March 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (2) , 207-210
- https://doi.org/10.1111/j.1365-2621.1963.tb00185.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Comparative Biochemistry of MyoglobinsJournal of Biological Chemistry, 1962
- STUDIES ON THE AUTOXIDATION VELOCITY OF FISH MYOGLOBINNIPPON SUISAN GAKKAISHI, 1962
- The Autoxidation of Crystallized Beef MyoglobinaJournal of Food Science, 1961
- Chromatography of Myoglobin on Diethylaminoethyl Cellulose ColumnsJournal of Biological Chemistry, 1961
- Sulfhydryl Groups of Tuna Myoglobins and Hemoglobins, Whale Hemoglobin, Tobacco Mosaic Virus, and OvalbuminJournal of Biological Chemistry, 1961
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954
- The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygenBiochemical Journal, 1952
- The oxidation of myoglobin to metmyoglobin by oxygen. 1Biochemical Journal, 1952