Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents

Meat Science

Volumn 83, Issue 2, 2009, Pages 328-333

  Salvador, P ^a   Toldra M ^a   Pares D ^a   Carretero, C ^a   Saguer, E ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Chelating agents; Color stabilization; Glucose; Hemoglobin derivatives; Porcine hemoglobin; Spray drying; Storage

Indexed keywords

SUS;

EID: 67649884529     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.001     Document Type: Article

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