Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

✍ Scribed by R. VIRGILI; G. PAROLARI; C. SCHIVAZAPPA; C. SORESI BORDINI; M. BORRI

• Book ID: 108820554
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 596 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb04551.x