Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices-Reference-Cited by-同舟云学术

Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices

Published:2012-01 Issue:1 Volume:90 Page:252-258
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Durek J.,Bolling J.S.,Knorr D.,Schwägele F.,Schlüter O.

Funder

Federal Ministry of Education and Research

VDI/VDE Innovation+Technik GmbH

Publisher

Elsevier BV

Subject

Food Science

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4. A spectroscopic study of the photobleaching of protoporphyrin IX in solution;Ericson;Lasers in Medical Science,2002

5. The chemistry of meat pigments;Fox;Journal of Agricultural and Food Chemistry,1966

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