Effect of Freezing and Microbial Growth on Myoglobin Derivatives of Beef
Author:
Affiliation:
1. Department of Animal Sciences, University of Arizona, Tucson, Arizona 85721
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9809434
Reference71 articles.
1. Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle
2. Visual and Spectrophotometric Evaluations of Beef Color Stability
3. Changes of Color of Aqueous Beef Extract Caused by Pseudomonas fragi1
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