Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09439.x/fullpdf
Reference31 articles.
1. Biochemical studies on the discoloration of fresh meat
2. THE ABSORPTION SPECTRA AND EXTINCTION COEFFICIENTS OF MYOGLOBIN
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