Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite
Research output: Contribution to journal › Journal article › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 72 |
| Issue number | 4 |
| Pages (from-to) | 672-679 |
| Number of pages | 8 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2006 |
ID: 8007844