Formation and Stability of Nitric Oxide Myoglobin. II. Studies on Meat
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2) , 194-196
- https://doi.org/10.1111/j.1365-2621.1967.tb01291.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956