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 - Concepedia

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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

32

Citations

12

References

2004

Year

Christina E. Adamsen, Jens K. S. M�ller, Ramadan Hismani, Leif H. Skibsted

European Food Research and Technology

Food ChemistryPhotochemical DegradationMyoglobin PigmentsNitrite SaltPigmentMeat Packaging

References

	Year	Citations

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