Biochemical changes during processing of traditional Jinhua ham

Meat Science

Volumn 77, Issue 1 SPEC. ISS., 2007, Pages 114-120

  Zhou, G H ^a   Zhao, G M ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Flavor development; Jinhua ham; Lipolysis; Processing; Proteolysis

Indexed keywords

EID: 34250628844     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.028     Document Type: Article

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