Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. Color stability of packed meat products;Aasgaard;Fleischwirtschaft,1993
2. Effect of light and packaging conditions on the colour stability of sliced ham;Andersen;Meat Science,1988
3. Factors affecting the shelf-life of gas- and vacuum-packaged cooked meat products. Part I: Sliced ham;Ahvenainen;Lebens.-Wiss. U.-Technol.,1989
4. Effect of light on color and reation of nitrite in sliced pork bologna under different chilled storage temperatures;Carballo;Meat Science,1991
5. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams;Dineen;Meat Science,2000
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