Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Meat Science

Volumn 74, Issue 2, 2006, Pages 373-379

  Adamsen, Christina E ^a   Møller, Jens K S ^a   Parolari, Giovanni ^b   Gabba, Laura ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Colour; Myoglobin alterations; Parma ham; Size exclusion chromatography; Zn porphyrin

Indexed keywords

EID: 33746227616     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.003     Document Type: Article

References (20)

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