Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; Giovanni Parolari; Laura Gabba; Leif Horsfelt Skibsted

doi:10.1016/j.meatsci.2006.04.003

Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Christina Elslund Adamsen, Jens Kristian Stenbæk Møller, Giovanni Parolari, Laura Gabba, Leif Horsfelt Skibsted

Research output: Contribution to journal › Journal article › Research › peer-review

29 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	74
Issue number	2
Pages (from-to)	373-379
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2006.04.003
Publication status	Published - 2006

Access to Document

10.1016/j.meatsci.2006.04.003

Library access?

Check availability at the Royal Danish Library

Cite this

@article{2bb51d00a1c211ddb6ae000ea68e967b,

title = "Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation",

author = "Adamsen, {Christina Elslund} and M{\o}ller, {Jens Kristian Stenb{\ae}k} and Giovanni Parolari and Laura Gabba and Skibsted, {Leif Horsfelt}",

year = "2006",

doi = "10.1016/j.meatsci.2006.04.003",

language = "English",

volume = "74",

pages = "373--379",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Parolari, Giovanni

AU - Gabba, Laura

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

U2 - 10.1016/j.meatsci.2006.04.003

DO - 10.1016/j.meatsci.2006.04.003

M3 - Journal article

C2 - 22062848

SN - 0309-1740

VL - 74

SP - 373

EP - 379

JO - Meat Science

JF - Meat Science

IS - 2

ER -