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English
Cured colour development during sausage processing
scientific article published on 01 November 1996
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Statements
instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Cured colour development during sausage processing
(English)
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
J Chasco
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
G Lizaso
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
M J Beriain
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 November 1996
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
44
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
3
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
203-211
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone 1
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Nitrosoheme Pigment Formation and Light Effects on Color Properties of Semidry, Nonfermented and Fermented Sausages
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
The change in meat pigments in sausage making processes
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Changes in several constituents during the ripening of 'Chorizo' - A spanish dry sausage.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Heme pigment content in meat as affected by the addition of curing agents
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2896%2900092-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(96)00092-7
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed ID
22060830
1 reference
stated in
Europe PubMed Central
PubMed ID
22060830
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060830%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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