Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; R. Hismani; Leif Horsfelt Skibsted

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, R. Hismani, Leif Horsfelt Skibsted

20 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research Technology
Vol/bind	218
Udgave nummer	218
Sider (fra-til)	403-409
Antal sider	7
Status	Udgivet - 2004

Citationsformater

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt. / Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk; Hismani, R. et al.

I: European Food Research Technology, Bind 218, Nr. 218, 2004, s. 403-409.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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AU - Hismani, R.

AU - Skibsted, Leif Horsfelt

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