Larrea, V <br/><br/>
Changes in proteins during Teruel dry-cured ham processing.  [electronic resource] 

 -  Meat science  Nov 2006 
 - 586-93 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2006.05.009  doi