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Physical and chemical reasons of meat red color appearance
Article
Effect of ascorbic acid on the peroxidase activity of muscle tissue
Article
The colour transitions between the forms of myoglobin simulation
Article
Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms
Article
Stability of iron-porphyrin complexes red colo and properties of the ligand
Article
COMPUTER SIMULATION OF MEAT COLOR
Article
Haem-dependent peroxidation in meat during cold storage
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