Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction

Meat Science

Volumn 63, Issue 4, 2003, Pages 427-432

  Zhu, L G ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Porcine myoglobin stability

Indexed keywords

DENATUREATION;

ABSORPTION; PH EFFECTS; REDUCTION; UREA;

MEATS;

SUIDAE;

EID: 0037208070     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00032-3     Document Type: Article

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