PORCINE AND OVINE MYOGLOBIN: ISOLATION, PURIFICATION, CHARACTERIZATION AND STABILITY
1972; Wiley; Volume: 37; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1972.tb03701.x
ISSN1750-3841
AutoresL. D. Satterlee, IV. Y. ZACHARIAH,
Tópico(s)Biochemical effects in animals
ResumoJournal of Food ScienceVolume 37, Issue 6 p. 909-912 PORCINE AND OVINE MYOGLOBIN: ISOLATION, PURIFICATION, CHARACTERIZATION AND STABILITY L. D. SATTERLEE, L. D. SATTERLEE Dept. of Food Science & Technology, University of Nebraska, Lincoln, NE 68503Search for more papers by this authorIV. Y. ZACHARIAH, IV. Y. ZACHARIAH Dept. of Food Science & Technology, University of Nebraska, Lincoln, NE 68503Search for more papers by this author L. D. SATTERLEE, L. D. SATTERLEE Dept. of Food Science & Technology, University of Nebraska, Lincoln, NE 68503Search for more papers by this authorIV. Y. ZACHARIAH, IV. Y. ZACHARIAH Dept. of Food Science & Technology, University of Nebraska, Lincoln, NE 68503Search for more papers by this author First published: November 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03701.xCitations: 33 Presented at the 32nd Annual Meeting of the Institute of Food Technologists in Minneapolis. Paper No. 3390, Journal Series, Nebraska Agricultural Experiment Station, Lincoln. This research was supported by Project No. 16-21. Nebraska Agricultural Experiment Station. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume37, Issue6November 1972Pages 909-912 RelatedInformation
Referência(s)