The use of transmission spectrophotometry for the evaluation of haem pigments in situ in muscle slices
- 1 January 1981
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 172 (1) , 4-8
- https://doi.org/10.1007/bf01255453
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Analysis of myoglobin derivatives in meat or fish samples using absorption spectrophotometryJournal of Agricultural and Food Chemistry, 1978
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965
- Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle ExtractsJournal of Animal Science, 1960
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956