✦ LIBER ✦

Substrates and Intermediates in the Enzymatic Reduction of Metmyoglobin in Ground Beef

✍ Scribed by BASSIMA SALEH; BETTY M. WATTS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relative role of catalysts and reductant

✍ Ledward, D.A.; Smith, C.G.; Clarke, H.M.; Nicholson, M. 📂 Article 📅 1977 🏛 Elsevier Science 🌐 English ⚖ 353 KB

METMYOGLOBIN REDUCTION AND FORMATION IN

✍ D. A. LEDWARD 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 203 KB

METMYOGLOBIN REDUCTION IN BEEF SYSTEMS A

✍ T. C. LANIER; J. A. CARPENTER; R. T. TOLEDO; J. O. REAGAN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 704 KB

Efficacy of radio frequency cooking in t

✍ Q. Guo; P. Piyasena; G.S. Mittal; W. Si; J. Gong 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 224 KB

Conversion of metmyoglobin to NO myoglob

✍ Masao Nakamura; Shingo Nakamura 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 807 KB

The effect of temperature on the formati

✍ P. Dolara; B. Commoner; A. Vithayathil; G. Cuca; E. Tuley; P. Madyastha; S. Nair 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 380 KB