Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams
- 31 March 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 69 (3), 479-491
- https://doi.org/10.1016/j.meatsci.2004.10.004
Abstract
No abstract availableThis publication has 47 references indexed in Scilit:
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