Red Pigment of Parma Ham and Bacterial Influence on its Formation

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 1021-1023

  Morita, H ^a   Niu, J ^a   Sakata, R ^a   Nagata, Y ^a  

^a AZABU UNIVERSITY   (Japan)

Author keywords

Parma ham; Red myoglobin derivative; Staphylococci

Indexed keywords

EID: 0000973486     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10924.x     Document Type: Article

References (17)

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17. Ms received 9/25/95; revised 1/17/96; accepted 3/21/96.