Furosine as an index of heat treatment intensity in meat products: Its application to cooked ham

Meat Science

Volumn 46, Issue 2, 1997, Pages 139-146

  Pompei, C ^a   Spagnolello, A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031286696     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00115-5     Document Type: Article

References (10)

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4. Chiang, G. H. (1988) J. Agric. Food Chem., 36, 506.
5. Erbersdobler, H. F. (1986) Amino-Carbonyl Reaction in Food and Biological Systems, eds M. Fujimaki, M. Namilci and H. Kato. Elsevier Science, Amsterdam, p. 481.
6. Erbersdobler, H. F., Dehn, B., Nangpal, A. and Reuter, H. (1987) J. Dairy Res., 54, 147.
7. Hidalgo, A., Rossi, M. and Pompei, C. (1995) J. Agric. Food Chem., 43, 1673.
8. O'Brien, J. M. and Morrisey, P. A. (1989) Bull. Int. Dairy Fed., 238, 53.
9. Resmini, P., Pagani, M. A. and Pellegrino, L. (1990a) Tec. Molitoria, October, 821.
10. Resmini, P., Pellegrino, L. and Battelli, G. (1990) Ital. J. Food Sci., 3, 173.