✦ LIBER ✦

The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham

✍ Scribed by Toldrá, Fidel; Flores, Mónica

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Muscle lipolysis phenomena in the proces

✍ María-José Motilva; Fidel Toldrá; Pablo Nieto; José Flores 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Creatine and creatinine evolution during

✍ Leticia Mora; Aleida S. Hernández-Cázares; Miguel Angel Sentandreu; Fidel Toldrá 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 351 KB

SUBCUTANEOUS ADIPOSE TISSUE LIPOLYSIS IN

✍ MARÍA-JOSÉ MOTILVA; FIDEL TOLDRÁ; MARÍA-CONCEPCIÓN ARISTOY; JOSÉ FLORES 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 579 KB

Cathepsin B, D, H and L activities in th

✍ Fidel Toldrá; Elías Rico; José Flores 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 507 KB

Model Studies on the Efficacy of Protein

✍ Pérez-Juan, María; Flores, Mónica; Toldrá, Fidel 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 361 KB

Changes in the Fatty Acid and Triacylgly

✍ Narváez-Rivas, Mónica; Vicario, Isabel M.; Constante, E. Graciani; León-Camac 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 448 KB