Tuna Meat Pigment Studies, Spectral Reflectance Studies of the Heme Pigments in Tuna Fish Flesh. Some Characteristics of the Pigments and Discoloration of Tuna Meat
- 1 December 1958
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 6 (12), 933-938
- https://doi.org/10.1021/jf60094a012
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Meat Pigments, Spectrophotometric Determination of Color Change in Cured MeatJournal of Agricultural and Food Chemistry, 1957
- Purification and crystallization of the myoglobin of salt water fishArchives of Biochemistry and Biophysics, 1955
- ACID CLEAVAGE OF HEME PROTEINSJournal of Biological Chemistry, 1954
- THE ABSORPTION SPECTRA AND EXTINCTION COEFFICIENTS OF MYOGLOBINJournal of Biological Chemistry, 1949
- The oxidation of haemoglobin to methaemoglobin by oxygen - II—The relation between the rate of oxidation and the partial pressure of oxygenProceedings of the Royal Society of London. B. Biological Sciences, 1935