肌肉食物颜色的基础。

CRC critical reviews in food science and nutrition Pub Date : 1977-04-01 DOI:10.1080/10408397709527231

G G Giddings

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引用次数: 58

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The basis of color in muscle foods.

The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat color and factors promoting stability and instability.

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CRC critical reviews in food science and nutrition

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