ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14449.x/fullpdf
Reference19 articles.
1. Reduction of ferrimyoglobin in meat
2. RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF
3. Hæmolytic Activity of Vitamin K3: Evidence for a Direct Effect on Cellular Enzymes
4. A peroxidative mechanism for the nonenzymatic reduction of metmyoglobin
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1. Metmyoglobin reducing activity;Meat Science;2005-11
2. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties;Food Chemistry;2003-05
3. Metmyoglobin reductase activity in bovine muscles;Meat Science;1990-01
4. Measurement of myoglobin diffusivity in the myoplasm of frog skeletal muscle fibres.;The Journal of Physiology;1988-12-01
5. Fish Muscle as Food;Muscle As Food;1986
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