Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation-Reference-Cited by-同舟云学术

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Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation

Published:2003-02-15 Issue:4 Volume:216 Page:290-296
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Møller Jens K. S.,Adamsen Christina E.,Skibsted Leif H.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0668-5.pdf

Reference39 articles.

1. Flores J (1997) Food Chem 59:505–510

2. Parolari G (1996) Food Sci Technol Int 2:69–78

3. Parolari G, Chizzolini R, Bellatti M, Dazzi G (1983) Industria Conserve 58:147–149

4. Sakata R, Morita H, Norimatsu T, Niu J (1999) Jpn J Swine Sci 36:124–129

5. Morita H, Niu J, Sakata R, Nagata Y (1996) J Food Sci 61:1021–1023

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