Particulate Metmyoglobin Reducing Activity and Its Relationship with Meat Color-Reference-Cited by-同舟云学术

Particulate Metmyoglobin Reducing Activity and Its Relationship with Meat Color

Published:2003-08-22 Issue:20 Volume:51 Page:6026-6035
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bekhit Alaa EL-Din A.¹,Geesink Geert H.¹,Ilian Mohammed A.¹,Morton Jim D.¹,Sedcole Richard¹,Bickerstaffe Roy¹

Affiliation:

1. Molecular Biotechnology Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand, CCL Research, Veghel, The Netherlands, and Computing, Mathematics and Statistics Group, Applied Management and Computing Division, Lincoln University, Canterbury, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030093e

Reference26 articles.

1. Inhibition of metmyoglobin formation in fresh beef by pressure treatment

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