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

  1. Bermúdez, R.
  2. Franco, D.
  3. Carballo, J.
  4. Sentandreu, M.T.
  5. Lorenzo, J.M.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2014

Volume: 56

Pages: 226-235

Type: Article

DOI: 10.1016/J.FOODRES.2013.12.023 GOOGLE SCHOLAR