Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham

Journal of Food Biochemistry

Volumn 22, Issue 1, 1998, Pages 53-63

  Virgili, Roberta ^a   Schivazappa, C ^a   Parolari, G ^a   Soresi Bordini, C ^a   Degni, M ^a  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0032326849     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1998.tb00230.x     Document Type: Article

References (22)

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