Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham
- 31 December 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (1) , 15-21
- https://doi.org/10.1016/0308-8146(94)90226-7
Abstract
No abstract availableKeywords
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