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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. / Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk; Parolari, Giovanni; Gabba, Laura; Skibsted, Leif Horsfelt.

In: Meat Science, Vol. 74, No. 2, 2006, p. 373-379.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Adamsen, CE, Møller, JKS, Parolari, G, Gabba, L & Skibsted, LH 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. https://doi.org/10.1016/j.meatsci.2006.04.003

APA

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, 74(2), 373-379. https://doi.org/10.1016/j.meatsci.2006.04.003

Vancouver

Adamsen CE, Møller JKS, Parolari G, Gabba L, Skibsted LH. Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. Meat Science. 2006;74(2):373-379. https://doi.org/10.1016/j.meatsci.2006.04.003

Author

Adamsen, Christina Elslund ; Møller, Jens Kristian Stenbæk ; Parolari, Giovanni ; Gabba, Laura ; Skibsted, Leif Horsfelt. / Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. In: Meat Science. 2006 ; Vol. 74, No. 2. pp. 373-379.

Bibtex

@article{2bb51d00a1c211ddb6ae000ea68e967b,
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",

}

RIS

TY - JOUR

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

VL - 74

SP - 373

EP - 379

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 8064123