Enzymatic Reduction of Metmyoglobin by Ground Beef
- 1 May 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (3) , 487-491
- https://doi.org/10.1111/j.1365-2621.1965.tb01790.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965
- Factors Affecting the Water Retention of Beef. V. Variation of the Zinc‐Containing EnzymesJournal of Food Science, 1961
- Enzymic reduction of ferrimyoglobinArchives of Biochemistry and Biophysics, 1957
- THE ROLE OF PYRIDINE NUCLEOTIDES IN THE REDUCTION OF METHEMOGLOBINJournal of Biological Chemistry, 1947
- Nicotinamide, cozymase and tissue metabolismBiochemical Journal, 1941