Hydrolysis and loss of extractability of proteins during ripening of iberian ham

  1. Córdoba, J.J.
  2. Antequera, T.
  3. Ventanas, J.
  4. López-Bote, C.
  5. García, C.
  6. Asensio, M.A.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 1994

Volume: 37

Issue: 2

Pages: 217-227

Type: Article

DOI: 10.1016/0309-1740(94)90082-5 GOOGLE SCHOLAR
Data source: Scopus