Influence of Tumbling and Dextrose on Furosine Content in Cooked Ham

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 4080-4083

  Pompei, Carlo ^a   Spagnolello, Alessandro ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cooked ham; Furosine; Heat damage

Indexed keywords

EID: 0000685859     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970116n     Document Type: Article

References (22)

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