Biochemistry of Myoglobin, Effects of Heat, Nitrite Level, Iron Salts, and Reducing Agents on Formation of Denatured Nitrosomyoglobin
- 1 April 1959
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 7 (4) , 271-274
- https://doi.org/10.1021/jf60098a009
Abstract
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