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《Food Science》 1993-01
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The Investigation on Colours and Pigments in Muscles of Jin-hua Ham

Zhu Shangwu et al  
The absorption spectra of Jin-hua ham muscles during the various process periods were measured and thus the pigments in fresh muscle, pickled muscle, fermented muscle and muscle of the finished ham were determined on basis of the spectrum analysis. The inner layer of the muscle of the finished ham manufactured with new technology had the similar absoption spectrum to the one manufactured with traditional technology, so they must have the similar pigments.
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