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

Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; Giovanni Parolari; Laura Gabba; Leif Horsfelt Skibsted

doi:10.1016/j.meatsci.2006.04.003

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

Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, Giovanni Parolari, Laura Gabba, Leif Horsfelt Skibsted

24 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	74
Issue number	2
Pages (from-to)	373-379
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2006.04.003
Publication status	Published - 2006

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10.1016/j.meatsci.2006.04.003

Cite this

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title = "Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation",

author = "Adamsen, {Christina Elslund} and M{\o}ller, {Jens Kristian Stenb{\ae}k} and Giovanni Parolari and Laura Gabba and Skibsted, {Leif Horsfelt}",

year = "2006",

doi = "10.1016/j.meatsci.2006.04.003",

language = "English",

volume = "74",

pages = "373--379",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

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T1 - Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Parolari, Giovanni

AU - Gabba, Laura

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

U2 - 10.1016/j.meatsci.2006.04.003

DO - 10.1016/j.meatsci.2006.04.003

M3 - Journal article

C2 - 22062848

SN - 0309-1740

VL - 74

SP - 373

EP - 379

JO - Meat Science

JF - Meat Science

IS - 2

ER -