Review for 'Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry‐cured hams'

Autor:	E. Ponce-Alquicira
Rok vydání:	2020
Předmět:	Tenderness business.industry medicine Food science medicine.symptom Myofibril business Dry cured
DOI:	10.1111/ijfs.14627/v2/review1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bee7448363f2694e4d877f4cd6614ffa https://doi.org/10.1111/ijfs.14627/v2/review1 Zobrazit plný text záznamu