Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 78 |
| Issue number | 3 |
| Pages (from-to) | 336-341 |
| Number of pages | 6 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2008 |
- Former LIFE faculty - colour, dry-cured ham, zinc-protoporphyrin, spectroscopy, x-ray fluorescence
Research areas
ID: 8108865