Green ham pH value affects proteomic profile of dry-cured ham
In the present study we investigated the effect of green ham pH value on the proteomic profile of m. biceps femoris of the 14 months old ‘Kraški pršut’ dry hams. Two groups (n= 12) of samples were chosen according to green ham m. semimembranosus pH (i.e. low pH group with v...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Taylor & Francis Group
2010-04-01
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| Serier: | Italian Journal of Animal Science |
| Fag: | |
| Online adgang: | http://www.aspajournal.it/index.php/ijas/article/view/1326 |
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