Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.
- DOI
- 10.1016/j.meatsci.2024.109477
- Published
- 2024 Jul
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2024.109477,
title = {Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.},
author = {Schivazappa C and Simoncini N and Pinna A and Faccioli A and Zambonelli P and Virgili R},
year = {2024},
journal = {Meat science},
doi = {10.1016/j.meatsci.2024.109477},
url = {https://doi.org/10.1016/j.meatsci.2024.109477}
}RIS
TY - JOUR TI - Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams. AU - Schivazappa C AU - Simoncini N AU - Pinna A AU - Faccioli A AU - Zambonelli P AU - Virgili R PY - 2024 JO - Meat science DO - 10.1016/j.meatsci.2024.109477 UR - https://doi.org/10.1016/j.meatsci.2024.109477 ER -
APA
C, S., N, S., A, P., A, F., P, Z., & R, V. (2024). Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.. Meat science. https://doi.org/10.1016/j.meatsci.2024.109477
Source records
- pubmed · retrieved 2026-09-26T01:29:43.842Z