Extraction of Pigment from Cooked Cured-Meat Products
- 1 May 1955
- journal article
- research article
- Published by Springer Nature in Nature
- Vol. 175 (4462), 818-819
- https://doi.org/10.1038/175818b0
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Über Additionsvermögen des Hämatins.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1930
- The Red Colour of Salted Meat. (One Figure in the Text.)Epidemiology and Infection, 1901