Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat
- 1 May 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (3) , 292
- https://doi.org/10.1111/j.1365-2621.1969.tb10346.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground BeefJournal of Food Science, 1967
- Changes of the Muscle Pigment in Tuna on CookingNIPPON SUISAN GAKKAISHI, 1967
- Enzymatic Reducing Pathways in MeatJournal of Food Science, 1966
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- Cured Meat Pigments, Studies of the Photooxidation of NitrosomyoglobinJournal of Agricultural and Food Chemistry, 1964
- Food “Poisoning” Due to Sodium Nicotinate: Report of an Outbreak and Review of the LiteratureAmerican Journal of Public Health and the Nations Health, 1962
- The Reaction of Ferrimyoglobin with PhenolJournal of Biological Chemistry, 1961
- Hemichrome and hemochrome formation with anserine, carnosine and related compoundsArchives of Biochemistry and Biophysics, 1961
- IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNAaJournal of Food Science, 1957