title: Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy.
mesh_terms: D000818:Animals; D002417:Cattle; D004578:Electron Spin Resonance Spectroscopy; D006418:Heme / Q000031:analogs & derivatives* / Q000032:analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D013552:Swine
chemical_list: D006418:Heme; C027417:nitrosylprotoheme