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Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C413, doi. 10.1111/j.1750-3841.2009.01193.x
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- Article
Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project.
- Published in:
- Molecular Nutrition & Food Research, 2021, v. 65, n. 20, p. 1, doi. 10.1002/mnfr.202001214
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- Article
Study on potential Clostridium botulinum growth and toxin production in Parma ham.
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- Italian Journal of Food Safety, 2016, v. 5, n. 2, p. 69, doi. 10.4081/ijfs.2016.5564
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- Article
Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs.
- Published in:
- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 1, p. 124, doi. 10.1002/(SICI)1097-0010(199605)71:1<124::AID-JSFA564>3.0.CO;2-0
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- Article