Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy

Kristoffer Laursen, Christina Elslund Adamsen, Jens Laursen, Karsten Olsen, Jens Kristian Stenbæk Møller

    Research output: Contribution to journalJournal articleResearchpeer-review

    11 Citations (Scopus)
    Original languageEnglish
    JournalMeat Science
    Volume78
    Issue number3
    Pages (from-to)336-341
    Number of pages6
    ISSN0309-1740
    DOIs
    Publication statusPublished - 2008

    Keywords

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

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