Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition

Virgili, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.) ; Parolari, G ; Schivazappa, C ; Soresi Bordini, C ; Borri, M

Journal of food science, 1995-11, Vol.60 (6), p.1183-1186 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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