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Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Jens K S Møller1, Marianne Jakobsen, Claus J Weber

  • 1Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Meat Science
|November 9, 2011
PubMed

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