Studies on Physicochemical Characteristics of Red Pigments in Meat Products

• SAKATA Ryoichi

  School of Veterinary Medicine, Azabu University

Journal

• Nihon Chikusan Gakkaiho

  Nihon Chikusan Gakkaiho 71 (1), 1-16, 2000

  Japanese Society of Animal Science

Keywords

• Color formation
• Heme pigments
• Hemoglobin
• Meat color
• Meat products
• Myoglobin
• Nitrite
• Parma ham

Details

• CRID: 1390001205196988160
• NII Article ID: 10021721928
• NII Article ID: 10020391153
• NII Book ID: AN00195188
• DOI: 10.2508/chikusan.71.1
• ISSN: 18808255
• ISSN: 00215309
• ISSN: 1346907X
• NDL BIB ID: 4970199
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4970199
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles