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European Food Research and Technology

Volumn 203, Issue 4, 1996, Pages 320-325

Effect of curing agents on m-calpain activity throughout the curing process

(2) Rosell, Cristina M a Toldrá, Fidel a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

Cooked ham; Curing process; Dry cured ham; Enzyme activity; M Calpain; Stability

Indexed keywords

EID: 53349089859 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/BF01231069 Document Type: Article

Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.