EFFECT OF FROZEN TEMPERATURE ON AUTOXIDATION AND AGGREGATION OF BLUEFIN TUNA MYOGLOBIN IN SOLUTION
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2004.tb00060.x/fullpdf
Reference23 articles.
1. STUDIES ON THE RETENTION OF MEAT COLOR OF FROZEN TUNA-II
2. STUDIES ON THE RETENTION OF MEAT COLOR OF FROZEN TUNA-III
3. Studies on the Retention of Meat Color of Frozen Tuna-V
4. Studies on the Retention of Meat Color of Frozen Tuna-IV
5. Effect of Freezing on Autoxidation of Oxymyoglobin Solutions
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