Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation. [electronic resource]

By: Contributor(s): Producer: 20180102Description: 81-87 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 129
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.