@article{11cb6ff0a1c411ddb6ae000ea68e967b,
title = "Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy",
keywords = "Former LIFE faculty, spektroskopi, colour, dry-cured ham, zinc-protoporphyrin, spectroscopy, x-ray fluorescence",
author = "Kristoffer Laursen and Adamsen, {Christina Elslund} and Jens Laursen and Karsten Olsen and M{\o}ller, {Jens Kristian Stenb{\ae}k}",
year = "2008",
doi = "10.1016/j.meatsci.2007.06.014",
language = "English",
volume = "78",
pages = "336--341",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}