Meat Pigments, Factors Affecting the Oxidation of Nitric Oxide Myoglobin
- 1 April 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (4) , 352-355
- https://doi.org/10.1021/jf60062a008
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygenBiochemical Journal, 1952
- CONTROLLING QUALITY CHANGES IN CURED MEATS BY PACKAGINGJournal of Food Science, 1948
- The reduction of methaemoglobin by ascorbic acidBiochemical Journal, 1943