Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Meat Science

Volumn 72, Issue 4, 2006, Pages 672-679

  Adamsen, Christina E ^a   Møller, Jens K S ^a   Laursen, Kristoffer ^a   Olsen, Karsten ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colour; Dry cured meat products; Nitrite content; Salt content; Zn protoporphyrin

Indexed keywords

EID: 30844449016     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.017     Document Type: Article

References (15)

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