Open AccessComparison of Nitrite Sources and Reducing Agents on Reactions with Myoglobin and Cysteine Using a Model Meat Curing System
Author(s) -
Faith D. Rasmussen,
Gary A. Sullivan
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.053
Subject(s) - sodium nitrite , nitrite , chemistry , myoglobin , curing (chemistry) , ascorbic acid , sodium , food science , nuclear chemistry , reducing agent , organic chemistry , polymer chemistry , nitrate
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