Suppressive effect of ATP on autoxidation of tuna oxymyoglobin to metmyoglobin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-013-0622-9.pdf
Reference24 articles.
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2. Chow C, Ochiai Y, Hashimoto K (1985) Effects of freezing and thawing on autoxidation of bluefin tuna myoglobin. Nippon Suisan Gakkaishi 51:2073–2078
3. Bito M (1965) Studies on the retention meat color of frozen tuna-II. Effect of storage temperature on preventing discoloration of tuna meat during frozen storage. Nippon Suisan Gakkaishi 31:534–539 (in Japanese with English abstract)
4. Hashimoto K, Watabe S (1983) Changes in color and water holding capacity of tuna meat during frozen storage. Nippon Suisan Gakkaishi 49:203–206 (in Japanese with English abstract)
5. Matsuura F, Hashimoto K, Kikawada S, Yamaguchi K (1962) Studies on the autoxidation velocity of fish myoglobin. Nippon Suisan Gakkaishi 28:210–216 (in Japanese with English abstract)
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