Changes in proteins during Teruel dry-cured ham processing

Meat Science

Volumn 74, Issue 3, 2006, Pages 586-593

  Larrea, V ^a   Hernando, I ^a   Quiles, A ^a   Lluch, M A ^a   Perez Munuera I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Dry cured ham; Enzymes; Proteolysis; SDS PAGE

Indexed keywords

EID: 33746772042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.05.009     Document Type: Article

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