A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy

Food Chemistry

Volumn 56, Issue 2, 1996, Pages 105-110

  Pegg, R B ^a   Shahidi, F ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

HEMIN; NITRIC OXIDE; PIGMENT; PORPHYRIN;

ABSORPTION SPECTROSCOPY; ARTICLE; CHEMICAL STRUCTURE; ELECTRON SPIN RESONANCE; MEAT; METHODOLOGY; TITRIMETRY;

EID: 0029952709     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(96)00009-X     Document Type: Article

References (19)

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