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pro vyhledávání: '"E. Toldrá"'
Publikováno v:
Journal of Food Science. 68:64-69
A water-soluble extract of dry-cured ham was fractionated by gel filtration chromatography. Collected fractions (below 1200 Da) were sensory-analyzed and subjected to amino acid analysis with and without previous acid hydrolysis, in order to determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdcaa48c1e248c99fe97083f22840faf
https://doi.org/10.1111/j.1365-2621.2003.tb14115.x
https://doi.org/10.1111/j.1365-2621.2003.tb14115.x
