Concepedia

Color evaluation of carbon monoxide treated porcine blood

Paulo Rogério Fontes, L.A.M. Gomide, Eduardo Mendes Ramos, Paulo César Stringheta, June Ferreira Maia Parreiras

Meat Science · 2004 · 33 citations · 21 references

DOI

Concepts

References

21

Principles of biochemistry

Biochemical Education · 1978 · 5.1K citations

, , +6

The chemistry of myoglobin and its reactions

David J. Livingston, W. Duane Brown · Food technology · 1981 · 227 citations

, , +6

The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide

Oddvin Sørheim, Hilde Nissen, Truls Nesbakken · Meat Science · 1999 · 221 citations

, , +14

Oxidative Rancidity and Discoloration in Meat

Betty M. Watts · Advances in food research · 1954 · 152 citations

, , +11

FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS

P. T. TYBOR, C.W. Dill, W. A. Landmann · Journal of Food Science · 1975 · 150 citations

, , +10