THE ANTIOXIDANT ACTIVITIES OF NITRITE AND NITROSYLMYOGLOBIN IN COOKED MEATS

[1] Ando N., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P149

[2] Bailey M. E., 1973, Proceedings of the Meat Industry Research Conference, P29

[3] BROOKS J, 1940, 49 FOOD INV SPEC REP

[4] INHIBITED AUTOXIDATION OF STYRENE .7. INHIBITION BY NITROXIDES AND HYDROXYLAMINES [J]. CANADIAN JOURNAL OF CHEMISTRY, 1967, 45 (20): : 2427 - &

[5] CASSENS RG, 1979, FOOD TECHNOL-CHICAGO, V33, P46

[6] CHRISTIANSEN LN, 1973, APPL MICROBIOL, V25, P357, DOI 10.1108/03068299810193506

[7] DURRANT PJ, 1962, INTRO ADV INORGANIC, P662

[8] DETERMINATION OF NITRITE AND NITRATE IN MEAT PRODUCTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (03) : 138 - &

[9] ROLE OF NITRITE IN PREVENTING DEVELOPMENT OF WARMED-OVER FLAVOR [J]. FOOD CHEMISTRY, 1979, 4 (04) : 283 - 292

[10] FORMATION OF BOVINE NITROSYLMYOGLOBIN .1. PH 4.5-6.5 [J]. BIOCHEMISTRY, 1963, 2 (03) : 465 - &

[1] Ando N., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P149

[2] Bailey M. E., 1973, Proceedings of the Meat Industry Research Conference, P29

[3] BROOKS J, 1940, 49 FOOD INV SPEC REP

[4] INHIBITED AUTOXIDATION OF STYRENE .7. INHIBITION BY NITROXIDES AND HYDROXYLAMINES [J]. CANADIAN JOURNAL OF CHEMISTRY, 1967, 45 (20): : 2427 - &

[5] CASSENS RG, 1979, FOOD TECHNOL-CHICAGO, V33, P46

[6] CHRISTIANSEN LN, 1973, APPL MICROBIOL, V25, P357, DOI 10.1108/03068299810193506

[7] DURRANT PJ, 1962, INTRO ADV INORGANIC, P662

[8] DETERMINATION OF NITRITE AND NITRATE IN MEAT PRODUCTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (03) : 138 - &

[9] ROLE OF NITRITE IN PREVENTING DEVELOPMENT OF WARMED-OVER FLAVOR [J]. FOOD CHEMISTRY, 1979, 4 (04) : 283 - 292

[10] FORMATION OF BOVINE NITROSYLMYOGLOBIN .1. PH 4.5-6.5 [J]. BIOCHEMISTRY, 1963, 2 (03) : 465 - &