MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12552.x/fullpdf
Reference20 articles.
1. A proposed mechanism for the TPNH enzymatic lipid peroxidizing system of rat liver microsomes
2. RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF
3. DESTRUCTION OF HEMIN AND HEMOGLOBIN BY THE ACTION OF UNSATURATED FATTY ACIDS AND OXYGEN
4. Fatty Acid Composition of Meat Tissue Lipids
5. Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef
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