The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams

Meat Science

Volumn 79, Issue 2, 2008, Pages 375-381

  Sturaro, E ^a   Gallo, L ^a   Noventa, M ^a   Carnier, P ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Dry cured ham; Enzymatic activity; Firmness; Genetic relationships

Indexed keywords

ANIMALIA;

EID: 40849100081     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.024     Document Type: Article

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