Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide

M. V. Kröger-Ohlsen, L. H. Skibsted

13 Citations (Scopus)

Cite this

@article{d82380d0a1b911ddb6ae000ea68e967b,

title = "Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide",

author = "Kr{\"o}ger-Ohlsen, {M. V.} and Skibsted, {L. H.}",

year = "2000",

language = "English",

volume = "70",

pages = "209--214",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}