Proteomic profile of dry-cured ham relative to PRKAG3 or...

Meat Science 2011 Vol. 88; Iss. 4

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Martin Škrlep, Marjeta Čandek-Potokar, Stanislav Mandelc, Branka Javornik, Pere Gou, Christophe Chambon, Véronique Santé-Lhoutellier
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Volume:
88
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.02.025
File:
PDF, 1.03 MB
english, 2011
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