CHARACTERIZATION OF THE DIFFERENT STATES OF MYOGLOBIN IN PORK USING COLOR PARAMETERS AND REFLECTANCE RATIOS-Reference-Cited by-同舟云学术

CHARACTERIZATION OF THE DIFFERENT STATES OF MYOGLOBIN IN PORK USING COLOR PARAMETERS AND REFLECTANCE RATIOS

Published:2000-08 Issue:3 Volume:11 Page:157-167
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

FERNÁNDEZ-LÓPEZ J.,PÉREZ-ALVAREZ J.A.,SAYAS-BARBERÁ E.,ARANDA-CATALÁ V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2000.tb00422.x/fullpdf

Reference42 articles.

1. F. ALBERT, 1997 . Aportaciones al proceso de elaboracion de embutidos crudocurados: efecto del grado de picado y varies aditivos sobre el color de la grasa . B.S. thesis . EPSO. Universidad Politecnica de Valencia. Valencia, Spain.

2. F. BESERRA, P. FITO, A. CHIRALT, J.M. BARAT, and J. MARTINEZ-MONZO, 1998 . Influence of ripening conditions on the pH, color and texture development of Spanish salchichon . InProc. 44th Int. Cong. of Meat Sci. and Technol., pp.870 -871 , Barcelona.

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