The work identified the most hydrolysed myofibrillar proteins and polypeptide components of Fiocco, a traditional italian product from pork leg, after 12 months of seasoning.
Preliminary results of a proteomic study on fiocco from Casertana ham at the end of seasoning / Matassino, D., Barone, C.M.A., Cassotta, F., Inglese, F., Occidente, M., DI LUCCIA, A.. - STAMPA. - Serie A n. 76:(2007), pp. 259-261.
Preliminary results of a proteomic study on fiocco from Casertana ham at the end of seasoning.
BARONE, CARMELA MARIA ASSUNTA;
2007
Abstract
The work identified the most hydrolysed myofibrillar proteins and polypeptide components of Fiocco, a traditional italian product from pork leg, after 12 months of seasoning.File in questo prodotto:
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