METMYOGLOBIN REDUCTION IN BEEF SYSTEMS AS AFFECTED BY AEROBIC, ANAEROBIC AND CARBON MONOXIDE-CONTAINING ENVIRONMENTS

被引：39

作者：

LANIER, TC ^{[1
]}

CARPENTER, JA ^{[1
]}

TOLEDO, RT ^{[1
]}

REAGAN, JO ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07415.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1788 / &

共 20 条

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[14] ENZYMATIC REDUCTION OF METMYOGLOBIN BY GROUND BEEF [J].

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ZIPSER, MW ;

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[16]

Warburg O., 1949, HEAVY METAL PROSTHET

[17] ENZYMATIC REDUCING PATHWAYS IN MEAT [J].

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[18]

Wolfe S. K., 1976, Proceedings of the Meat Industry Research Conference, P137

[19]

YOUNATHAN MARGARET TIMS, 1960, FOOD RES, V25, P538

[20] MEAT PIGMENT CHANGES IN INTACT BEEF SAMPLES [J].

ZIMMERMAN, GL ;

SNYDER, HE .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :258-+

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