Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods: Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy

✍ Scribed by Kristoffer Laursen; Christina E. Adamsen; Jens Laursen; Karsten Olsen; Jens K.S. Møller

• Book ID: 116737179
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 136 KB
• Volume: 78
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.06.014