The effect of freezing in a concentrated solution of sodium chloride on the colour of red muscle
Author:
Affiliation:
1. The Food Investigation Board of the Department of Scientific and Industrial Research, and Low Temperature Research Station, Cambridge
Publisher
Portland Press Ltd.
Link
https://portlandpress.com/biochemj/article-pdf/24/5/1379/786809/bj0241379.pdf
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Bibliography;Lawrie's Meat Science;2006
2. BIBLIOGRAPHY;Meat Science;1985
3. Aspects of the biochemistry of meat;International Journal of Biochemistry;1983-01
4. Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheres;Meat Science;1980-12
5. Photo-oxidation of bovine oxymyoglobin in frozen solutions. The effect of redox active inorganic elements in muscle extracts;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1971-06
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