Interpretation of the spectra of meat pigments. II.—Cured meats. The mechanism of colour fading
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference31 articles.
1. SPECTRAL STUDIES OF THE PIGMENTS OF COOKED CURED MEATS
2. Spectral Measurements of Hematin Pigments of Cooked and Cured Meats
3. Oxidative Rancidity and Discoloration in Meat
4. The Magnetic Properties and Structure of the Hemochromogens and Related Substances
5. The Magnetic Properties of Intermediates in the Reactions of Hemoglobin.
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