MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .2. TESTING PROCEDURE

被引：2

作者：

BARTON, PA

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1967年 / 18卷 / 07期

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D O I：

10.1002/jsfa.2740180710

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：305 / &

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[1] MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .I. DEVELOPMENT OF METHOD [J].

BARTON, PA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (07) :298-&

[2] COLORIMETRIC DETERMINATION OF NITRITES [J].

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[3] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR [J].

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ERDMAN, AM ;

WENTWORTH, J .

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