QUANTITATIVE DETERMINATION OF COMBINED HEMOGLOBIN AND MYOGLOBIN IN VARIOUS POULTRY MEATS
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 968-970
- https://doi.org/10.1111/j.1365-2621.1973.tb02126.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLEaJournal of Food Science, 1959
- THE DISTRIBUTION OF THE CHROMOPROTEINS, HEMOGLOBIN, MYOGLOBIN, AND CYTOCHROME c, IN THE TISSUES OF DIFFERENT SPECIES, AND THE RELATIONSHIP OF THE TOTAL CONTENT OF EACH CHROMOPROTEIN TO BODY MASSPublished by Elsevier ,1950