Effect of Succinate Sodium on the Metmyoglobin Reduction and Color Stability of Beef Patties
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900958p
Reference34 articles.
1. Metmyoglobin reducing activity
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5. Enzymic reduction of ferrimyoglobin
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