Biochemistry of Myoglobin, Production and Identification of a Green Pigment Formed during Irradiation of Meat Extracts
- 1 September 1958
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 6 (9), 692-696
- https://doi.org/10.1021/jf60091a010