Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process

Research output: Contribution to journal › Journal article › Research › peer-review

Trinidad Perez-Palacios
Ruiz Carrascal, Jorge
Jose Manuel Barat
Maria Concepcion Aristoy
Teresa Antequera

Original language	English
Journal	Meat Science
Volume	85
Issue number	1
Pages (from-to)	121-126
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2009.12.015
Publication status	Published - 2010
Externally published	Yes

Research areas

Pre-Freezing, Proteolysis, Amino acids, Processing, Iberian ham

ID: 129737053