Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Research output: Contribution to journalJournal articleResearchpeer-review

Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, Giovanni Parolari, Laura Gabba, Leif Horsfelt Skibsted

Original languageEnglish
JournalMeat Science
Volume74
Issue number2
Pages (from-to)373-379
Number of pages7
ISSN0309-1740
DOIs
Publication statusPublished - 2006

ID: 8064123