CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Colour and Pigment

Author:

Cornforth D.P.,Jayasingh P.

Publisher

Elsevier

Reference40 articles.

1. Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c;Ahn;Poultry Science,1989

2. The Protein Data Bank;Berman;Nucleic Acids Research,2000

3. 1.7-Å resolution structure of myoglobin from yellowfin tuna. An example of a myoglobin lacking the D helix;Birnbaum;Acta Crystallographica D,1994

4. The absorption spectra and extinction coefficients of myoglobin;Bowen;Journal of Biological Chemistry,1949

5. Factors affecting the quality of prepackaged meat II. E. Determining the proportions of heme derivatives in fresh meat;Broumand;Food Technology,1958

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