Color of Black Salami Sausage: Dissociation of Heme from Myoglobin and Hemoglobin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14031.x/fullpdf
Reference16 articles.
1. UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
2. Acid denaturation of carbonylhemoglobin. Protein unfolding without heme detachment
3. Unfolding pathway of myoglobin. Evidence for a multistate process
4. STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING
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