Freeze-dried turkey muscle II.—Role of haem pigments as catalysts in the autoxidation of lipid constituents
- 1 March 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (3) , 160-163
- https://doi.org/10.1002/jsfa.2740210314
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storageJournal of the Science of Food and Agriculture, 1970
- Analysis of the visible spectra of some sperm-whale ferrimyoglobin derivativesBiochemical Journal, 1968
- Interpretation of the spectra of meat pigments. 1.—cooked meatsJournal of the Science of Food and Agriculture, 1962
- Interpretation of the spectra of meat pigments. II.—Cured meats. The mechanism of colour fadingJournal of the Science of Food and Agriculture, 1962
- The absorption spectra, magnetic moments and the binding of iron in some haemoproteinsBiochemical Journal, 1961
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- Effect of Drying upon the Absorption Spectra of Hæmoglobin and its DerivativesNature, 1952