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The determination of methemoglobin in beef muscle extracts

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https://hdl.handle.net/10355/57802
dc.contributor.authorMangel, Margaret Wilson, 1912-eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1951eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 22-24).eng
dc.description.tableofcontentspt I. A study of the spectrophometric method -- pt II. Factors affecting methemoglobin formation in frozen beef.eng
dc.format.extent24 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63710699eng
dc.identifier.oclc19890905eng
dc.identifier.otherage000474eng
dc.identifier.urihttps://hdl.handle.net/10355/57802
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0474eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshBlood -- Pigmentseng
dc.subject.lcshBeefeng
dc.subject.lcshSpectrophotometryeng
dc.titleThe determination of methemoglobin in beef muscle extractseng
dc.typeDocumenteng


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