Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Christina Elslund Adamsen; Jens Kristian Stenbæk Møller; Kristoffer Laursen; Karsten Olsen; Leif Horsfelt Skibsted

doi:10.1016/j.meatsci.2005.09.017

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

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

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

67 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	72
Issue number	4
Pages (from-to)	672-679
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2005.09.017
Publication status	Published - 2006

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10.1016/j.meatsci.2005.09.017

Cite this

@article{41f39c60a1c011ddb6ae000ea68e967b,

title = "Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite",

author = "Adamsen, {Christina Elslund} and M{\o}ller, {Jens Kristian Stenb{\ae}k} and Kristoffer Laursen and Karsten Olsen and Skibsted, {Leif Horsfelt}",

year = "2006",

doi = "10.1016/j.meatsci.2005.09.017",

language = "English",

volume = "72",

pages = "672--679",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

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TY - JOUR

T1 - Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

AU - Adamsen, Christina Elslund

AU - Møller, Jens Kristian Stenbæk

AU - Laursen, Kristoffer

AU - Olsen, Karsten

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

U2 - 10.1016/j.meatsci.2005.09.017

DO - 10.1016/j.meatsci.2005.09.017

M3 - Journal article

C2 - 22061879

VL - 72

SP - 672

EP - 679

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -