FORMATION AND STABILITY OF NITRIC OXIDE MYOGLOBIN .I. STUDIES WITH MODEL SYSTEMS

[1] CURED MEAT PIGMENTS - STUDIES OF PHOTOOXIDATION OF NITROSOMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (01) : 89 - +

[2] BORENSTEIN B, 1963, MEAT, V29, P30

[3] Drabkin DL, 1935, J BIOL CHEM, V112, P51

[4] DUDLEY RP, 1961, COLOR PROBLEMS CURED

[5] BIOCHEMISTRY OF MYOGLOBIN - QUANTITATIVE DETERMINATION IN BEEF AND PORK MUSCLE - CHEMICAL STUDIES WITH PURIFIED METMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (20) : 1037 - 1040

[6] GRAU R, 1955, DEUT LEBENSM RUNDSCH, V51, P259

[7] GRAU R, 1958, DEUT LEBENSM RUNDSCH, V51, P269

[8] Hornsey H.C., 1956, J SCI FOOD AGR, V7, P534, DOI [10.1002/jsfa.2740070804, DOI 10.1002/JSFA.2740070804]

[9] Hornsey HC, 1959, J SCI FOOD AGR, V10, P114

[10] Hornsey HC, 1957, J SCI FOOD AGR, V8, P547, DOI DOI 10.1002/JSFA.2740080910

[1] CURED MEAT PIGMENTS - STUDIES OF PHOTOOXIDATION OF NITROSOMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (01) : 89 - +

[2] BORENSTEIN B, 1963, MEAT, V29, P30

[3] Drabkin DL, 1935, J BIOL CHEM, V112, P51

[4] DUDLEY RP, 1961, COLOR PROBLEMS CURED

[5] BIOCHEMISTRY OF MYOGLOBIN - QUANTITATIVE DETERMINATION IN BEEF AND PORK MUSCLE - CHEMICAL STUDIES WITH PURIFIED METMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (20) : 1037 - 1040

[6] GRAU R, 1955, DEUT LEBENSM RUNDSCH, V51, P259

[7] GRAU R, 1958, DEUT LEBENSM RUNDSCH, V51, P269

[8] Hornsey H.C., 1956, J SCI FOOD AGR, V7, P534, DOI [10.1002/jsfa.2740070804, DOI 10.1002/JSFA.2740070804]

[9] Hornsey HC, 1959, J SCI FOOD AGR, V10, P114

[10] Hornsey HC, 1957, J SCI FOOD AGR, V8, P547, DOI DOI 10.1002/JSFA.2740080910