Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy

Published 2009 View Full Article

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Title
Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1194-1198
Publisher
Elsevier BV
Online
2009-01-22
DOI
10.1016/j.foodchem.2009.01.027

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