The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments
- 1 August 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (8), 534-540
- https://doi.org/10.1002/jsfa.2740070804
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Extraction of Pigment from Cooked Cured-Meat ProductsNature, 1955
- Methemoglobin Reduction by Glutathione or CysteineScience, 1938
- Über Additionsvermögen des Hämatins.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1930