Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Author:

Adamsen Christina E.,Møller Jens K.S.,Parolari Giovanni,Gabba Laura,Skibsted Leif H.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Zn-porphyrin formation in cured meat product: effect of added salt and nitrite;Adamsen;Meat Science,2006

2. Anonym. (1982a). Danish Standardization. Dansk Standard DS 263 (in Danish). Vandundersøgelse. Cadmium, cobalt, kobber, jern, nickel, bly og zink. Ved Atomabsorptionsspektrofotometri i flamme. Dansk Standardiseringsråd. Copenhagen.

3. Anonym. (1982b). Danish Standardization. Dansk Standard DS 259 (in Danish). Vandundersøgelse. Metal ved atomabsorptionsspektrofotometri i flamme. Almene principper og retningslinier. Dansk Standardiseringsråd. Copenhagen.

4. Myoglobin species with enhanced prooxidative activity is formed during mild proteolysis by pepsin;Carlsen;Journal of Agricultural and Food Chemistry,2004

5. A modified procedure for the preparation of protoporphyrin IX dimethyl ester from haemoglobin;Chu;Journal of Biological Chemistry,1946

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