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A Zn-porphyrin complex contributes to bright red color in Parma ham

J Wakamatsu1, T Nishimura, A Hattori

  • 1Meat Science Laboratory, Division of Bioresource and Product Science, Graduate School of Agriculture, Hokkaido University, N-9, W-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan.

Meat Science
|November 9, 2011
PubMed

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