Effect of curing agents on m-calpain activity throughout the curing process

Article

Abstract: Curing of ham involves a number of biochemical reactions, mainly related to lipolytic and proteolyti

Palabras claves:

Cooked ham, Curing process, Dry-cured ham, Enzyme activity, M-Calpain, stability

Autores:

Cristina M. Rosell, Toldrá F.

Fuentes:

scopus