ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH
- 1 September 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5) , 1156-1158
- https://doi.org/10.1111/j.1365-2621.1977.tb14449.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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- Levels of Oxidized and Reduced Nicotinamide-adenine Dinucleotides in Fish TissuesNIPPON SUISAN GAKKAISHI, 1969
- Substrates and Intermediates in the Enzymatic Reduction of Metmyoglobin in Ground BeefJournal of Food Science, 1968
- Purification and Some Properties of “Methemoglobin Reductase”Agricultural and Biological Chemistry, 1968
- Enzymatic Reducing Pathways in MeatJournal of Food Science, 1966
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965