Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Meat Science

Volumn 63, Issue 2, 2003, Pages 169-175

  Møller, Jens K S ^a   Jakobsen, Marianne ^a   Weber, Claus J ^a   Martinussen, Torben ^a   Skibsted, Leif H ^a   Bertelsen, Grete ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colour stability; Cured ham; Packaging; Response surface modelling

Indexed keywords

COLOR STABILITY;

COLD STORAGE; COLOR; CURING; OXIDATION; OXYGEN; PACKAGING;

MEATS;

COLD STORAGE; COLOR; CURING; MEAT; OXIDATION; OXYGEN; PACKAGING;

EID: 0037305437     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00066-9     Document Type: Article

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