Enzymatic Reducing Pathways in Meat
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6), 855-862
- https://doi.org/10.1111/j.1365-2621.1966.tb03261.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Post-Mortem Changes in Muscle III. Histochemical Observations in Beef and PorkJournal of Food Science, 1965
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- The reduction of nitrite by skeletal-muscle mitochondriaBiochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis, 1965
- Oxidation of reduced nicotinamide-adenine dinucleotide in muscle homogenatesBiochemical Journal, 1964
- Globin-haemochromogen formation caused by quinonesBiochimica et Biophysica Acta (BBA) - General Subjects, 1964
- Oxidation of Externally Added NADH by Isolated Corn Root MitochondriaPlant Physiology, 1964
- Biological OxidoreductionsAnnual Review of Biochemistry, 1964
- Dt diaphorase II. Relation to respiratory chain of intact mitochondriaBiochimica et Biophysica Acta, 1962
- Dt diaphorase I. Purification from the soluble fraction of rat-liver cytoplasm, and propertiesBiochimica et Biophysica Acta, 1962