Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09922.x/fullpdf
Reference11 articles.
1. Equations for the spectrophotometric analysis of hemoglobin mixtures;Benesch;Anal Biochem,1973
2. The absorption spectra and extinction coefficients of myoglobin;Bowen;J Biol Chem,1949
3. Factors affecting the quality of prepackaged meat II. E. Determining the proportions of heme derivatives in fresh meat;Broumand;Food Tech,1958
4. Isolation of sperm whale myoglobin by low temperature fractionation with ethanol and metallic ions;Hardman;J Biol Chem,1966
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