Characteristics of a Red Pigment in Parma Ham.-Reference-Cited by-同舟云学术

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Characteristics of a Red Pigment in Parma Ham.

Published:1999 Issue:3 Volume:36 Page:124-129
ISSN:1881-655X
Container-title:Nihon Yoton Gakkaishi
language:ja
Short-container-title:The Japanese Journal of Swine Science

Author:

SAKATA Ryoichi,MORITA Hidetoshi,NORIMATSU Takeshi,NIU Jun

Publisher

The Japanese Society of Swine Science

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork;Food Chemistry;2012-02

2. Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams;European Food Research and Technology;2010-12-17

3. Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation;European Food Research and Technology;2003-02-15

4. Nitric Oxide and Myoglobins;Chemical Reviews;2002-03-08

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