## Abstract Calpain and cathepsin (B, L and D) levels in the __Semimembranosus__ and the __Biceps femoris__ muscles were determined during dry‐curing of hams from heavy and light Large White pigs, to evaluate the use of heavy pigs in the production of high quality dry‐cured hams. Calpains were dete
Cathepsin B, D, H and L activities in the processing of dry-cured ham
✍ Scribed by Fidel Toldrá; Elías Rico; José Flores
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 507 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0022-5142
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