Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
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چکیده
منابع مشابه
Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
Dry cured hams were investigated for their ability to develop red color even at low temperature (3-4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hue) and concentration of the main pigments Zn protoporphyrin IX (ZnPP) and heme were measured at t...
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ژورنال
عنوان ژورنال: Foods
سال: 2016
ISSN: 2304-8158
DOI: 10.3390/foods5020033