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 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	216
Pages (from-to)	290-296
Number of pages	7
ISSN	1438-2377
Publication status	Published - 2003

Cite this

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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}",

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year = "2003",

language = "English",

volume = "216",

pages = "290--296",

journal = "European Food Research and Technology",

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publisher = "Springer",

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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 -