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Proteomic analysis of pork meat in the production of cooked ham.
Pioselli, Barbara; Paredi, Gianluca; Mozzarelli, Andrea.
Affiliation
  • Pioselli B; Department of Biochemistry and Molecular Biology, University of Parma, Via GP. Usberti 23/A, 43100 Parma, Italy.
Mol Biosyst ; 7(7): 2252-60, 2011 Jul.
Article in En | MEDLINE | ID: mdl-21584341
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Proteomics / Meat Products Limits: Animals Language: En Journal: Mol Biosyst Journal subject: BIOLOGIA MOLECULAR / BIOQUIMICA Year: 2011 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Proteomics / Meat Products Limits: Animals Language: En Journal: Mol Biosyst Journal subject: BIOLOGIA MOLECULAR / BIOQUIMICA Year: 2011 Document type: Article Affiliation country: Country of publication: