Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1132-1135
- https://doi.org/10.1111/j.1365-2621.1986.tb13065.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat QualityPoultry Science, 1982
- 71. Preservation of frozen rat skin autograftsCryobiology, 1967
- Ferrihemochrome and Ferrohemochrome Formation with Amino Acids, Amino Acid Esters, Pyridine Derivatives, and Related Compounds*Biochemistry, 1963
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- ON HEMOCHROMOGENThe Journal of general physiology, 1928