✦ LIBER ✦
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
✍ Scribed by ChristinaE. Adamsen; JensK.S. Møller; Ramadan Hismani; LeifH. Skibsted
- Book ID
- 105898787
- Publisher
- Springer
- Year
- 2004
- Tongue
- English
- Weight
- 257 KB
- Volume
- 218
- Category
- Article
- ISSN
- 0044-3026
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