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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KAMPSCHMIDT, RF .

[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 [J].

WALSH, KA ;

ROSE, D .

[7] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR [J].

WATTS, BM ;

ERDMAN, AM ;

WENTWORTH, J .

[8] OXIDATIVE RANCIDITY AND DISCOLORATION IN MEAT [J].

WATTS, BM .

ADVANCES IN FOOD RESEARCH, 1954, 5 :1-52