ON THE NATURE OF COOKED MEAT HEMOPROTEIN
- 1 September 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (6), 883-888
- https://doi.org/10.1111/j.1365-2621.1971.tb15552.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- On the reversibility of thermal denaturation of Delphinus delphis ferrimyoglobin derivativesBiochimica et Biophysica Acta (BBA) - Protein Structure, 1970
- Structural Stability and Solvent Denaturation of MyoglobinScience, 1969
- Spectral studies on the denaturation of myoglobinJournal of Molecular Biology, 1968
- Nuclear magnetic investigation of pre-denaturational conformational transition of metmyoglobin in aqueous solutionBiochimica et Biophysica Acta (BBA) - Protein Structure, 1968
- Thermal denaturation of myoglobin. I. Kinetic resolution of reaction mechanismBiochemistry, 1968
- Reversible Denaturation of Sperm Whale Myoglobin. I. Dependence on Temperature, pH, and CompositionJournal of the American Chemical Society, 1967
- Kinetics of the Reversible Reaction of Sperm Whale Myoglobin with Zinc*Biochemistry, 1964
- Interpretation of the spectra of meat pigments. 1.—cooked meatsJournal of the Science of Food and Agriculture, 1962
- BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLEaJournal of Food Science, 1959
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957