Lean colour of green and matured parma hams: Comparative evaluation and technological relevance of sensory and objective data

Meat Science

Volumn 44, Issue 3, 1996, Pages 159-172

  Chizzolini, Roberto ^a   Novelli, Enrico ^a   Campanini, Giorgio ^a   Dazzi, Gabriella ^a   Madarena, Giuliana ^a   Zanardi, Emanuela ^a   Pacchioli, Maria Teresa ^b   Rossi, Andrea ^b  

^a Ist di Sci e Tecn degli Alimenti   (Italy)

^b Centro Ricerche Produzioni Animali   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030273917     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00034-4     Document Type: Article

References (14)

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9. Chizzolini, R., Novelli, E. & Rosa, P. (1993a). Microbiologia SEM, 9, 26.
10. Chizzolini, R., Badiani, A., Rosa, P. & Novelli, E. (1993d). Objective and sensory evaluation of pork quality: a comparative study. Proc. 39th Int. Cong. Meat. Sci. Technol., Calgary, S4P07.
11. C.I.E. (Commission Internationale de l'Eclairage) (1976). In MacLaren (1980).
12. MacLaren, K. (1980). In Developments in Food Colours I, ed. Walford J., Applied Science, London, p. 27.
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14. SAS (1985). SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA.