SPECTRAL STUDIES OF THE PIGMENTS OF COOKED CURED MEATS
- 1 September 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (5) , 479-482
- https://doi.org/10.1111/j.1365-2621.1957.tb17506.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957
- IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNAaJournal 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
- STUDIES ON THE CHEMISTRY OF CURED MEAT PIGMENT FADINGaJournal of Food Science, 1956
- Reactions of free haematins and haemoproteins with nitric oxide and certain other substancesBiochemical Journal, 1955
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954