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 journalJournal articleResearchpeer-review

  • Kristoffer Laursen
  • Christina Elslund Adamsen
  • Jens Laursen
  • Olsen, Karsten
  • Jens Kristian Stenbæk Møller
Original languageEnglish
JournalMeat Science
Issue number3
Pages (from-to)336-341
Number of pages6
Publication statusPublished - 2008

    Research areas

  • Former LIFE faculty - colour, dry-cured ham, zinc-protoporphyrin, spectroscopy, x-ray fluorescence

ID: 8108865