Renaturation of metmyoglobin subjected to high isostatic pressure
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 52 (1) , 19-22
- https://doi.org/10.1016/0308-8146(94)p4175-f
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The spectra of ferric haems and haemoproteinsPublished by Springer Nature ,2008
- High pressure technology in the food industryTrends in Food Science & Technology, 1990
- High-pressure nuclear magnetic resonance studies of hemoproteins. Pressure-induced structural changes in the heme environments of ferric low-spin metmyoglobin complexesBiochemistry, 1983
- On the nature of the haematin‐protein bonding in cooked meatInternational Journal of Food Science & Technology, 1974
- Pressure denaturation of metmyoglobinBiochemistry, 1973
- ON THE NATURE OF COOKED MEAT HEMOPROTEINJournal of Food Science, 1971