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Deactivation of hypervalent meat pigments:kinetics of reduction of ferrylmyoglobin by nitrite and iodide
- Source :
- Kröger-Ohlsen , M V & Skibsted , L H 2000 , ' Deactivation of hypervalent meat pigments : kinetics of reduction of ferrylmyoglobin by nitrite and iodide ' , Food Chemistry , vol. 70 , pp. 209-214 .
- Publication Year :
- 2000
Details
- Database :
- OAIster
- Journal :
- Kröger-Ohlsen , M V & Skibsted , L H 2000 , ' Deactivation of hypervalent meat pigments : kinetics of reduction of ferrylmyoglobin by nitrite and iodide ' , Food Chemistry , vol. 70 , pp. 209-214 .
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322555267
- Document Type :
- Electronic Resource