MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .I. DEVELOPMENT OF METHOD

[1] MEAT PIGMENTS - SPECTROPHOTOMETRIC DETERMINATION OF COLOR CHANGE IN CURED MEAT [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1957, 5 (06) : 453 - 455

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

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

[4] The 1931 I. C. I. standard observer and coordinate system for colorimetry [J]. JOURNAL OF THE OPTICAL SOCIETY OF AMERICA, 1933, 23 (10) : 359 - 374

[5] KRAFT AA, 1954, FOOD TECHNOL-CHICAGO, V8, P22

[6] LEMBERG R, 1949, HEMATIN COMPOUNDS BI, P453

[7] RAMSBOTTOM J. M., 1951, FOOD INDUST, V23, P120

[8] COLORIMETRIC DETERMINATION OF NITRITES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (02): : 96 - 99

[9] TYSZKEWICZ S, 1964, 10 C EUR MEAT RES WO, pH6

[10] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 147 - 151

[1] MEAT PIGMENTS - SPECTROPHOTOMETRIC DETERMINATION OF COLOR CHANGE IN CURED MEAT [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1957, 5 (06) : 453 - 455

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

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

[4] The 1931 I. C. I. standard observer and coordinate system for colorimetry [J]. JOURNAL OF THE OPTICAL SOCIETY OF AMERICA, 1933, 23 (10) : 359 - 374

[5] KRAFT AA, 1954, FOOD TECHNOL-CHICAGO, V8, P22

[6] LEMBERG R, 1949, HEMATIN COMPOUNDS BI, P453

[7] RAMSBOTTOM J. M., 1951, FOOD INDUST, V23, P120

[8] COLORIMETRIC DETERMINATION OF NITRITES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1946, 18 (02): : 96 - 99

[9] TYSZKEWICZ S, 1964, 10 C EUR MEAT RES WO, pH6

[10] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 147 - 151