ANALYSIS OF MYOGLOBIN DERIVATIVES IN MEAT OR FISH SAMPLES USING ABSORPTION SPECTROPHOTOMETRY

被引：14

作者：

WOLFE, SK ^{[1
]}

WATTS, DA ^{[1
]}

BROWN, WD ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,INST MARINE RESOURCES,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 01期

关键词：

D O I：

10.1021/jf60215a059

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：217 / 219

页数：3

共 13 条

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[8]

SANO Y., 1958, BULL JAPANESE SOC SCI FISH, V24, P519

[9] ROLE OF LIGHT AND SURFACE BACTERIA IN COLOR STABILITY OF PREPACKAGED BEEF [J].

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JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :305-308

[10] AN ANALYSIS OF REFLECTANCE SPECTROPHOTOMETRY AS APPLIED TO MEAT AND MODEL SYSTEMS [J].

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