Your browser doesn't support javascript.
loading
Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates.
Paredi, Gianluca; Benoni, Roberto; Pighini, Giovanni; Ronda, Luca; Dowle, Adam; Ashford, David; Thomas, Jerry; Saccani, Giovanna; Virgili, Roberta; Mozzarelli, Andrea.
Afiliación
  • Dowle A; Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom.
  • Ashford D; Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom.
  • Thomas J; Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom.
  • Saccani G; Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA) , Parma 43100, Italy.
  • Virgili R; Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA) , Parma 43100, Italy.
  • Mozzarelli A; Institute of Biophysics, National Research Council , Pisa 56124, Italy.
J Agric Food Chem ; 65(30): 6307-6316, 2017 Aug 02.
Article en En | MEDLINE | ID: mdl-28662581
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas / Productos de la Carne Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas / Productos de la Carne Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article