Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process-Reference-Cited by-同舟云学术

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Published:2015-01 Issue: Volume:166 Page:522-530
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Harkouss Rami,Astruc Thierry,Lebert André,Gatellier Philippe,Loison Olivier,Safa Hassan,Portanguen Stéphane,Parafita Emilie,Mirade Pierre-Sylvain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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