The colour of cooked cured pork. II.—estimation of the stability to light
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference6 articles.
1. Oxidative Rancidity and Discoloration in Meat
2. STUDIES ON THE CHEMISTRY OF CURED MEAT PIGMENT FADING
3. Meat Pigments, Factors Affecting the Oxidation of Nitric Oxide Myoglobin
4. Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat Color
5. The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem Pigments
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