Preparation of the Cooked Cured-Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide

✍ Scribed by F. SHAHIDI; L.J. RUBIN; L.L. DIOSADY; D.F. WOOD

• Book ID: 108811104
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 261 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13331.x