"Milatov\u00E1, Eva" . . "Barva m\u011Bln\u011Bn\u00E9ho masa v atmosf\u00E9\u0159e oxidu uhlenat\u00E9ho"@cs . "4"^^ . "Colour of minced meat under carbon monoxide.." . "90-8686-010-9" . . "Pou\u017Eit\u00ED oxidu uhelnat\u00E9ho a vylou\u010Den\u00ED kysl\u00EDku v modifikovan\u00E9 atmosf\u00E9\u0159e p\u0159i balen\u00ED \u010Derstv\u00E9ho masa znamen\u00E1 lep\u0161\u00ED stabilizaci barvy. Vedle zabr\u00E1n\u011Bn\u00ED oxidace hemov\u00FDch barviv do\u0161lo i k omezen\u00ED oxidace lipid\u016F."@cs . "Pipek, Petr" . "Colour of minced meat under carbon monoxide.."@en . . "2008-08-10+02:00"^^ . . "Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation."@en . "Barva m\u011Bln\u011Bn\u00E9ho masa v atmosf\u00E9\u0159e oxidu uhlenat\u00E9ho"@cs . "Sm\u00E9kal, Old\u0159ich" . "colour; minced meat; carbon monoxide.."@en . . "Carbon monoxide stabilized the fresh colour of packaged minced meat forming carboxymyoglobine. The objection against its use is possible masking of meat spoilage. It can be assumed that this oxidation is under carbon monoxide atmosphere delayed not only by the absence of oxygen, but also by the formation of carboxymyoglobin that is not oxidized and thus less FeIII+ ions are available as catalyst for lipid oxidation." . . . . "2"^^ . . . "S" . "RIV/60461373:22330/06:00020947" . "Wageningen" . "Dublin" . "RIV/60461373:22330/06:00020947!RIV09-MSM-22330___" . "[603E5513D533]" . "469084" . . "Colour of minced meat under carbon monoxide.."@en . . "International Congress of Meat Science and Technology" . "Colour of minced meat under carbon monoxide.." . . . "Izumimoto, Masatoshi" . "1"^^ . "22330" . "Wageningen Academic publishers" . .