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THE HEME PIGMENTS OF CURED MEATS : I. PREPARATION OF NITRIC OXIDE HEMOGLOBIN AND STABILITY OF THE COMPOUND

✍ Scribed by W. M. URBAIN; L. B. JENSEN

Book ID: 108790252
Publisher: Institute of Food Technologists
Year: 1940
Tongue: English
Weight: 696 KB
Volume: 5
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1940.tb17218.x

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