EFFECT OF FREEZING ON AUTOXIDATION OF OXYMYOGLOBIN SOLUTIONS

被引：34

作者：

BROWN, WD

DOLEV, A

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00186.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：211 / &

共 9 条

[1] BALL CO, 1959, FOOD TECHNOL-CHICAGO, V13, P193
[2] BROWN W. D., 1957, COMMERCIAL FISH REV, V19, P27
[3] AUTOXIDATION OF BEEF AND TUNA OXYMYOGLOBINS
BROWN, WD
DOLEV, A
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (02) : 207 - &
[4] SPECTROPHOTOMETRIC ESTIMATION OF METMYOGLOBIN IN FROZEN MEAT EXTRACTS
LANE, JP
BRATZLER, LJ
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (04) : 343 - &
[5] MATSUURA F, 1962, B JAPAN SOC SCI FISH, V28, P210
[6] SANA Y, 1959, B JAPAN SOC SCI FISH, V25, P285
[7] AUTOXIDATION OF CRYSTALLIZED BEEF MYOGLOBIN
SNYDER, HE
AYRES, JC
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 469 - &
[8] TOWNSEND WE, 1958, FOOD TECHNOL-CHICAGO, V12, P663
[9] WEIR CE, 1960, SCIENCE MEAT MEAT PR, P285