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dc.contributor.author Λουγκοβόης, Βλαδίμηρος Π. el
dc.contributor.author Houston, Thomas W. en
dc.date.accessioned 2015-05-28T10:37:59Z
dc.date.available 2015-05-28T10:37:59Z
dc.date.issued 2015-05-28
dc.identifier.uri http://hdl.handle.net/11400/11325
dc.rights Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.source http://www.sciencedirect.com/science/article/pii/0308814687900999# el
dc.subject skeletal muscle
dc.subject Meat
dc.subject Σκελετικός μυς
dc.subject Nitrosylhaemoproteins
dc.subject Κρέας
dc.title Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat en
heal.type journalArticle
heal.classification Chemical technology
heal.classification Food technology
heal.classification Χημική τεχνολογία
heal.classification Τεχνολογία τροφίμων
heal.classificationURI http://skos.um.es/unescothes/C00565
heal.classificationURI http://skos.um.es/unescothes/C01577
heal.classificationURI **N/A**-Χημική τεχνολογία
heal.classificationURI **N/A**-Τεχνολογία τροφίμων
heal.keywordURI http://lod.nal.usda.gov/35050
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85082715
heal.identifier.secondary DOI: 10.1016/0308-8146(87)90099-9
heal.identifier.secondary ISSN: 03088146
heal.language en
heal.access campus
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.publicationDate 1987
heal.bibliographicCitation Lougovois, V. P. and Houston, T. w. (1987). Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat. "Food Chemistry", 24(4), 1987. pp 241-246. Available from: http://www.sciencedirect.com/science/article/pii/0308814687900999#. [Accessed 29/09/1986] en
heal.abstract The effects of total haem pigment content of pork muscle on the potential for the formation of nitric oxide pigment during curing are reported. A linear relationship between the amount of endogenous pigment present and yield of nitric oxide pigment was found. Although the conversion to nitric oxide pigment was far from complete, the reducing capacity of muscle was more than adequate to convert all the haemoprotein present to nitric oxide pigment. The role of myoglobin and haemoglobin in these conversions is discussed. en
heal.journalName Food Chemistry el
heal.journalType peer-reviewed
heal.fullTextAvailability true


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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Except where otherwise noted, this item's license is described as Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες