MEAT PIGMENTS - SPECTROPHOTOMETRIC DETERMINATION OF COLOR CHANGE IN CURED MEAT

被引：38

作者：

ERDMAN, AM

WATTS, BM

机构：

来源：

关键词：

D O I：

10.1021/jf60076a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：453 / 455

页数：3

共 8 条

[1] Jensen L. B, 1954, MICROBIOLOGY MEATS
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[3] KRAFT AA, 1954, FOOD TECHNOL-CHICAGO, V8, P22
[4] RAMSBOTTOM J. M., 1951, FOOD INDUST, V23, P120
[5] URBAIN WM, 1948, FOOD RES, V13, P432
[6] FACTORS AFFECTING THE OXIDATION OF NITRIC OXIDE MYOGLOBIN
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ROSE, D
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (04) : 352 - 355
[7] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR
WATTS, BM
ERDMAN, AM
WENTWORTH, J
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 147 - 151
[8] OXIDATIVE RANCIDITY AND DISCOLORATION IN MEAT
WATTS, BM
[J]. ADVANCES IN FOOD RESEARCH, 1954, 5 : 1 - 52