✦ LIBER ✦
Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation
✍ Scribed by Jens K. S. Møller; Christina E. Adamsen; Leif H. Skibsted
- Book ID
- 105898574
- Publisher
- Springer
- Year
- 2003
- Tongue
- English
- Weight
- 230 KB
- Volume
- 216
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.