Biochemistry of Myoglobin, Effects of Heat, Nitrite Level, Iron Salts, and Reducing Agents on Formation of Denatured Nitrosomyoglobin

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1959-04, Vol.7 (4), p.271-274
Main Authors: Siedler, A. J, Schweigert, B. S
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf60098a009