Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 1, 1998, Pages 255-261

  Cornforth, D P ^a   Rabovitser, J K ^b   Ahuja, S ^c   Wagner, J C ^b   Hanson, R ^d   Cummings, B ^e   Chudnovsky, Y ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b Institute of Gas Technology   (United States)

^c Raytheon Appliances   (United States)

^d Alkar   (United States)

^e Maxon Corporation   (United States)

Author keywords

Carbon monoxide; Meat; Nitric oxide; Nitrogen dioxide; Pinking

Indexed keywords

EID: 0013093093     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970475i     Document Type: Article

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