Dry-Cured Ham
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-5626-1_9.pdf
Reference48 articles.
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3. Cañas B, López-Ferrer D, Ramos-Fernández A, Camafeita E, Calvo E (2006) Mass spectrometry technologies for proteomics. Brief Funct Genomic Proteomic 4:295–320
4. Córdoba JJ, Antequera T, Ventanas J, López-Bote C, García C, Asensio MA (1994) Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Sci 37:217–227
5. Di Bernardini R, Rai DK, Bolton D, Kerry J, O’Neill E, Mullen AM, Harnedy P, Hayes M (2011) Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate. Peptides 32:388–400
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