Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference8 articles.
1. Effect of light and packaging conditions on the colour stability of sliced ham
2. Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during display
3. Cured Meat Pigments, Studies of the Photooxidation of Nitrosomyoglobin
4. Nitric-oxide myoglobin as an inhibitor of lipid oxidation
5. Antioxidative effect of nitrite in cured meat products: nitric oxide-iron complexes of low molecular weight
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5. Thermal Processing in Food Industries and Chemical Transformation;SpringerBriefs in Molecular Science;2016
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