Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
- Bermúdez, R.
- Franco, D.
- Carballo, J.
- Sentandreu, M.T.
- Lorenzo, J.M.
Revista:
Food Research International
ISSN: 0963-9969
Ano de publicación: 2014
Volume: 56
Páxinas: 226-235
Tipo: Artigo