✦ LIBER ✦

Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat Color

✍ Scribed by Watts, B. M.; Erdman, A. M.; Wentworth, Jane

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Color Stability of Radappertized Cured M

✍ A. R. KAMAREI; M. KAREL; E. WIERBICKI 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 492 KB

Meat Pigments, Spectrophotometric Determ

✍ Erdman, A. M.; Watts, B. M. 📂 Article 📅 1957 🏛 American Chemical Society 🌐 English ⚖ 334 KB

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THE HEME PIGMENTS OF CURED MEATS : IV. R

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✍ Fletcher, D. L.; Qiao, M.; Smith, D. P. 📂 Article 📅 2000 🏛 Poultry Science Association 🌐 English ⚖ 98 KB

Production of cured meat color in nitrit

✍ Xue Zhang; Baohua Kong; Youling L. Xiong 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 143 KB