Results 231 to 240 of about 180,835 (268)

Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin

Food Bioscience, 2021
Haruto Kumura, Jun-Ichi Wakamatsu
exaly  

Red Pigment of Parma Ham and Bacterial Influence on its Formation

Journal of Food Science, 1996
Rei Sakata
exaly  

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

Meat Science, 2004
Jun-Ichi Wakamatsu, Takanori Nishimura
exaly  

Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC

Meat Science, 2009
Jun-Ichi Wakamatsu, Takanori Nishimura
exaly  

Parma

2001
openaire   +1 more source

Parma

il Mulino, 2017
openaire   +1 more source

From Duchies of Parma to States of Parma

2022
openaire   +1 more source

Taziyeh in Parma

TDR/The Drama Review, 2005
Anna Vanzan, Peter J. Chelkowski
openaire   +1 more source

Spectral measures of PARMA sequences

Journal of Time Series Analysis, 2008
Agnieszka Wyłomańska
exaly  

Review : Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances, necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma

Food Science and Technology International, 1996
G Parolari
exaly