Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research Technology |
| Volume | 218 |
| Issue number | 218 |
| Pages (from-to) | 403-409 |
| Number of pages | 7 |
| Publication status | Published - 2004 |
ID: 7958227