NITRITE BINDING-SITES ON MYOGLOBIN

被引：39

作者：

LEE, SH ^{[1
]}

CASSENS, RG ^{[1
]}

机构：

[1] UNIV WISCONSIN,MADISON,WI 53706

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00767.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：969 / 970

页数：2

共 8 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] BURRIS RH, 1957, METHODS ENZYMOLOGY, V4
[3] CLYDESDALE FM, 1971, FOOD PROD DEV JUN, P81
[4] DAVISSON JW, 1919, J IND ENGNG CHEM, V11, P306
[5] FORMATION OF BOVINE NITROSYLMYOGLOBIN .1. PH 4.5-6.5
FOX, JB
THOMSON, JS
[J]. BIOCHEMISTRY, 1963, 2 (03) : 465 - &
[6] CHEMISTRY OF MEAT PIGMENTS
FOX, JB
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 207 - &
[7] INTERPRETATION OF SPECTRA OF MEAT PIGMENTS .2. CURED MEATS - MECHANISM OF COLOUR FADING
TARLADGIS, BG
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (09) : 485 - &
[8] WALSH KA, 1956, J AGR FOOD CHEM, V4, P353