Open AccessDevelopment of a Modified Nitric Oxide Reducing Ability Method to Determine the Metmymoglobin Reducing Ability of Meat
Author(s) -
M. Yeater,
W. N. Osburn
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.102
Subject(s) - metmyoglobin , chemistry , nitric oxide , nicotinamide adenine dinucleotide , myoglobin , food science , enzyme , biochemistry , nad+ kinase , organic chemistry