Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Article
  • Published:

Structure of the Pigments of Precooked Irradiated Meats

Nature volume 207, pages 489–491 (1965)Cite this article

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on SpringerLink
  • Instant access to the full article PDF.

USD 39.95

Prices may be subject to local taxes which are calculated during checkout

References

  1. Kirn, J. F., Urbain, W. M., and Czarnecki, N. F., Food Technol., 10, 601 (1956).

    Google Scholar 

  2. Tappel, A. L., Food Res., 22, 408 (1957).

    Article  Google Scholar 

  3. Tarladgis, B. G., J. Sci. Food Agric., 13, 481 (1962).

    Article  CAS  Google Scholar 

  4. Tarladgis, B. G., J. Sci. Food Agric., 13, 485 (1962).

    Article  CAS  Google Scholar 

  5. Falk, J. E., and Nyholm, R. S., in Current Trends in Heterocycle Chemistry (Butterworth, London, 1958).

    Google Scholar 

  6. Hornsey, H. C., J. Sci. Food Agric., 7, 534 (1956).

    Article  CAS  Google Scholar 

  7. Coulson, C. A., in Valency (Clarendon Press, Oxford, 1952).

    Google Scholar 

  8. Brill, A. S., and Williams, R. J. P., Biochem. J., 78, 246 (1961).

    Article  CAS  Google Scholar 

  9. Williams, R. J. P., Chem. Rev., 56, 299 (1956).

    Article  CAS  Google Scholar 

  10. Lemberg, R., and Legge, J. W., in Haematin Compounds and Bile Pigments (Interscience, New York, 1949).

    Google Scholar 

  11. Tarladgis, B. G., J. Amer. Oil Chemists' Soc., 38, 479 (1961).

    Article  CAS  Google Scholar 

  12. Tarladgis, B. G., Tims, M. T., and Watts, B. M., Food Technol., 13, 635 (1959).

    Google Scholar 

Download references

Author information

Author notes

  1. BASIL G. TARLADGIS

    Present address: Unilever Research Laboratory, Vlaardingen, The Netherlands

Authors and Affiliations

  1. Department of Food Technology, University of New South Wales, Kensington, Sydney

    BASIL G. TARLADGIS & A. M. F. EHTASHAN-UD-DIN

Authors
  1. BASIL G. TARLADGIS
    View author publications

    Search author on:PubMed Google Scholar

  2. A. M. F. EHTASHAN-UD-DIN
    View author publications

    Search author on:PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

TARLADGIS, B., EHTASHAN-UD-DIN, A. Structure of the Pigments of Precooked Irradiated Meats. Nature 207, 489–491 (1965). https://doi.org/10.1038/207489a0

Download citation

  • Published:

  • Issue date:

  • DOI: https://doi.org/10.1038/207489a0

Search

Advanced search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing