THE MECHANISM OF MEAT‐PIGMENT OXIDATION. THE EFFECT OF SOLUTES ON THE HEMOGLOBIN‐OXYGEN EQUILIBRIUM
- 1 January 1951
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 222-229
- https://doi.org/10.1111/j.1365-2621.1951.tb17374.x
Abstract
No abstract availableKeywords
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- The oxidation of haemoglobin to methaemoglobin by oxygen - II—The relation between the rate of oxidation and the partial pressure of oxygenProceedings of the Royal Society of London. B. Biological Sciences, 1935
- The oxidation of hæmoglobin to methæmoglobin by oxygenProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931
- Post-mortem formation of methaemoglobin in red muscleBiochemical Journal, 1929