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Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation
- Source :
- Adamsen , C E , Møller , J K S , Parolari , G , Gabba , L & Skibsted , L H 2006 , ' Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation ' , Meat Science , vol. 74 , no. 2 , pp. 373-379 .
- Publication Year :
- 2006
Details
- Database :
- OAIster
- Journal :
- Adamsen , C E , Møller , J K S , Parolari , G , Gabba , L & Skibsted , L H 2006 , ' Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation ' , Meat Science , vol. 74 , no. 2 , pp. 373-379 .
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.ocn889780507
- Document Type :
- Electronic Resource