Spectral characterisation of red pigment in italian-type dry-cured ham: increasing lipophilicity during processing and maturation

J. K. S Møller, C. E Adamsen, L. H Skibsted

39 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	216
Sider (fra-til)	290-296
Antal sider	7
ISSN	1438-2377
Status	Udgivet - 2003

Citationsformater

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title = "Spectral characterisation of red pigment in italian-type dry-cured ham: increasing lipophilicity during processing and maturation",

author = "M{\o}ller, {J. K. S} and Adamsen, {C. E} and Skibsted, {L. H}",

note = "Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget'",

year = "2003",

language = "English",

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journal = "European Food Research and Technology",

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TY - JOUR

T1 - Spectral characterisation of red pigment in italian-type dry-cured ham

T2 - increasing lipophilicity during processing and maturation

AU - Møller, J. K. S

AU - Adamsen, C. E

AU - Skibsted, L. H

N1 - Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget'

PY - 2003

Y1 - 2003

M3 - Journal article

SN - 1438-2377

VL - 216

SP - 290

EP - 296

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -