The colour of cooked cured pork. II.—estimation of the stability to light
- 1 September 1957
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (9) , 547-552
- https://doi.org/10.1002/jsfa.2740080910
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- Meat Pigments, Factors Affecting the Oxidation of Nitric Oxide MyoglobinJournal of Agricultural and Food Chemistry, 1956
- STUDIES ON THE CHEMISTRY OF CURED MEAT PIGMENT FADINGaJournal of Food Science, 1956
- Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat ColorJournal of Agricultural and Food Chemistry, 1955
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954