Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
Author:
Funder
Spanish Ministerio de Economia y Competitividad
Generalitat de Catalunya
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Changes in Zn-porphyrin and proteinous pigments in Italian dry-cured ham during processing and maturation;Adamsen;Meat Science,2006
4. Lipolysis in dry-cured ham: Influence of salt content and processing conditions;Andrés;Food Chemistry,2005
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