1. Photometric determination of reduced and total ascorbic acid;Hochberg;Ind. Eng. Chem. Anal. Ed,1943
2. The color of cooked cured pork;Hornsey;1. Estimation of the nitric oxide-haem pigments. J. Sci. Food Agr,1956
3. Catalysts of lipid peroxidation in meats;Liu;1. Linoleate peroxidation catalyzed by MetMb or Fe(II)-EDTA. J. Food Sci,1970a
4. Catalysts of lipid peroxidation in meats;Liu;2. Linoleate oxidation catalyzed by tissue homogenates. J. Food Sci,1970b