Physico-chemical characteristics of nitrosomyoglobin: Water-extractability and stability toward an oxidizing agent of myoglobin derivatives

Fleischwirtschaft

Volumn 76, Issue 11, 1996, Pages 1148-1150

  Sakata, Ryoichi ^a   Honikel, Karl Otto ^b   Morita, Hidetoshi ^a   Nagata, Yukiharu ^a  

^a AZABU UNIVERSITY   (Japan)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cured meat; Myoglobin derivatives; Nitrite; Nitrosomyoglobin; Oxidation; Water extractability

Indexed keywords

EID: 0011549113     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

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