The basis of color in muscle foods

scientific article published on April 1, 1977

The basis of color in muscle foods is …
instance of (P31):
review articleQ7318358
scholarly articleQ13442814

External links are
P356DOI10.1080/10408397709527231
P953full work available at URLhttp://www.tandfonline.com/doi/pdf/10.1080/10408397709527231
P698PubMed publication ID336284

P2093author name stringG. G. Giddings
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P433issue1
P407language of work or nameEnglishQ1860
P304page(s)81-114
P577publication date1977-04-01
P1433published inCritical Reviews in Food Science and NutritionQ15716669
P1476titleThe basis of color in muscle foods
P478volume9

Reverse relations

cites work (P2860)
Q102075426Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality
Q33886252Effects of Dietary Chromium Methionine on Growth Performance, Carcass Composition, Meat Colour and Expression of the Colour-related Gene Myoglobin of Growing-finishing Pigs
Q29042231Foods, 3. Food Additives
Q91807550Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality
Q33942300Review of centralized packaging systems for distribution of retail-ready meat
Q57237275Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation
Q41665862Unraveling the chemical identity of meat pigments