EFFECT OF LIGHT, pH AND BUFFER STRENGTH ON THE AUTOXIDATION OF PORCINE, OVINE AND BOVINE MYOGLOBINS AT FREEZING TEMPERATURES
N. Y. ZACHARIAH, L. D. SATTERLEEVolume:
38
Year:
1973
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1973.tb01443.x
File:
PDF, 362 KB
english, 1973