Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing

Meat Science

Volumn 82, Issue 2, 2009, Pages 272-277

  Théron, Laetitia ^a   Chevarin, Laetitia ^a   Robert, Nathalie ^b   Dutertre, Christophe ^b   Santé Lhoutellier, Véronique ^a  

^a UR370 QuaPA   (France)

^b Pyragena ^*  (France)

Author keywords

Bayonne ham; biceps femoris; Dry cured ham; Protein fingerprinting; Proteolysis; semimembranosus

Indexed keywords

EID: 62649100639     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.021     Document Type: Article

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