Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

• 作者Christina E. Adamsen; Jens K.S. Møller; Kristoffer Laursen; Karsten Olsen; Leif H. Skibsted
• 卷第72卷
• 期第4期
• 印刷ISSN0309-1740
• 文件大小170.52KB
• 发表时间2006
• DOI10.1016/j.meatsci.2005.09.017