Výsledky vyhledávání - "Adamsen, ChristinaE."

Periodical

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Autor: Adamsen, ChristinaE., Møller, JensK.S., Hismani, Ramadan, Skibsted, LeifH.

Publikováno v: European Food Research and Technology; 20040401, Vol. 218 Issue: 5 p403-409, 7p

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