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pro vyhledávání: '"Luca Maria Pennisi"'
Autor:
Domenico Paludi, Giovanni Di Guardo, Alberto Olivastri, Antonio Zizzi, Corrado Rubini, Luca Maria Pennisi, Marina Baffoni, Anna Rita Festino, Adriana Ianieri, Alberto Vergara
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 2 (2019)
The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histol
Externí odkaz:
https://doaj.org/article/de402e050822438e93b1486c7f80cd82
