Effect of Freezing on Autoxidation of Oxymyoglobin Solutionsa
- 1 March 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (2) , 211-213
- https://doi.org/10.1111/j.1365-2621.1963.tb00186.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Autoxidation of Beef and Tuna OxymyoglobinsaJournal of Food Science, 1963
- Spectrophotometric Estimation of Metmyoglobin in Frozen Meat ExtractsaaJournal of Food Science, 1962
- STUDIES ON THE AUTOXIDATION VELOCITY OF FISH MYOGLOBINNIPPON SUISAN GAKKAISHI, 1962
- The Autoxidation of Crystallized Beef MyoglobinaJournal of Food Science, 1961
- STUDIES ON THE DISCOLORATION IN FISH MEAT DURING FREEZING STORAGE-IINIPPON SUISAN GAKKAISHI, 1959