Quantification of nicotinamide hemochrome in cooked, uncured turkey by reflectance spectrophotometry

Journal of Muscle Foods

Volumn 9, Issue 2, 1998, Pages 101-110

  Schwarz, S J ^b   Claus, J R ^a   Wang, H ^a   Marriott, N G ^a   Graham, P P ^a  

^a VPIandSU ^*

^b W R GRACE AND CO CONN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032056115     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00647.x     Document Type: Article

References (12)

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11. RICHARDSON, M., POSATI, L.P. and ANDERSON, B.A. 1980. Composition of foods. Sausage and luncheon meats (Raw, Processed, Prepared). Handbook No. 8-7. United States Department of Agriculture, Science and Education Administration. Washington, D.C.
12. SAS 1990. Statistical Analysis System User's Guide: Statistics, Version 6 Edition. SAS Institute Inc., Cary, N.C.