Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

Published 2018 View Full Article

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Title
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 107, Issue -, Pages 559-566
Publisher
Elsevier BV
Online
2018-03-03
DOI
10.1016/j.foodres.2018.03.001

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