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Hokkaido University Collection of Scholarly and Academic Papers >

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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article (author version)Wakamatsu, J.; Okui, J.; Ikeda, Y.; Nishimura, T.; Hattori, A.Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham-Meat Science-Oct-2004
article (author version)Wakamatsu, J.; Odagiri, H.; Nishimura, T.; Hattori, A.Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis-Meat Science-Nov-2006
article (author version)Wakamatsu, J.; Nishimura, T.; Hattori, A.A Zn-porphyrin complex contributes to bright red color in Parma ham-Meat Science-May-2004
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