Dental materials. Determination of colour stability

2015 ◽  
2013 ◽  
Vol 52 (3) ◽  
pp. 1634-1641 ◽  
Author(s):  
Pedro Cerezal Mezquita ◽  
Blanca E. Barragán Huerta ◽  
Jenifer C. Palma Ramírez ◽  
Claudia P. Ortíz Hinojosa

1944 ◽  
Vol 22f (5) ◽  
pp. 107-118 ◽  
Author(s):  
W. Harold White ◽  
A. H. Woodcock ◽  
N. E. Gibbons

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.


2004 ◽  
Vol 32 (2) ◽  
pp. 117-122 ◽  
Author(s):  
Toshiyuki Itota ◽  
Thomas E. Carrick ◽  
Sandra Rusby ◽  
Omar Taha Al-Naimi ◽  
Masahiro Yoshiyama ◽  
...  

2006 ◽  
Vol 91 (1-2) ◽  
pp. 15-26 ◽  
Author(s):  
I. Veronese ◽  
G. Guzzi ◽  
A. Giussani ◽  
M.C. Cantone ◽  
D. Ripamonti

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