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

Authors :
Yang Zhou
Jun He
Hongfei Wang
Daodong Pan
Jinxuan Cao
Ying Wang
Source :
International Journal of Food Science & Technology. 56:259-268
Publication Year :
2020
Publisher :
Wiley, 2020.

Subjects

Subjects :
Tenderness
Chemistry
medicine
Food science
medicine.symptom
Myofibril
Industrial and Manufacturing Engineering
Dry cured
Food Science

Details

ISSN :
13652621 and 09505423
Volume :
56
Database :
OpenAIRE
Journal :
International Journal of Food Science & Technology
Accession number :
edsair.doi...........1161c13120f0225c4fc03f66855a3ddb

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