Protein extractability in dry-cured ham-Reference-Cited by-同舟云学术

Protein extractability in dry-cured ham

Published:1992-01 Issue:5 Volume:44 Page:391-394
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Toldrá Fidel,Miralles M.-Carmen,Flores José

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Electrophoretic identification of raw and cooked shrimp using various protein extraction systems;An;J. Food Sci.,1988

2. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage;Astiasaran;Meat Sci.,1990

3. Effect of electrical stimulation, high temperature conditions and ageing on muscle myofibrillar proteins;Babiker;Meat Sci.,1985

4. Modificazioni fisiche e chimiche delle proteine durante la maturazione del prociutto di Parma. I. Transformazioni biochimiche e funzionali;Bellatti;Ind. Conserve,1983

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

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