Green ham pH value affects proteomic profile of dry-cured...

Green ham pH value affects proteomic profile of dry-cured ham

Škrlep, Martin, Mandelc, Stanislav, Javornik, Branka, Santé-Lhoutellier, Véronique, Gou, Pere, Čandek-Potokar, Marjeta
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Volume:
9
Language:
english
Journal:
Italian Journal of Animal Science
DOI:
10.4081/ijas.2010.e29
Date:
April, 2010
File:
PDF, 8.81 MB
english, 2010
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