Influence of pH on (zinc) protoporphyrin IX formation in dry fermented sausages assessed using a fast screening method

Influence of pH on (zinc) protoporphyrin IX formation in dry fermented sausages assessed using a fast screening method
H. De Maere; E. De Mey; L. Dewulf; I. Fraeye; S. Chollet; H. Paelinck;