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Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs
Carmen Sárraga, Marta Gil, José Antonio García-RegueiroVolume:
62
Year:
1993
Language:
english
Pages:
5
DOI:
10.1002/jsfa.2740620110
File:
PDF, 529 KB
english, 1993