Microscopic investigations as an aid in raw ham’s ripening analysis

The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anato...

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Detalles Bibliográficos
Autores principales: Paludi, Domenico, Di Guardo, Giovanni, Olivastri, Alberto, Zizzi, Antonio, Rubini, Corrado, Pennisi, Luca Maria, Baffoni, Marina, Festino, Anna Rita, Ianieri, Adriana, Vergara, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615064/
https://www.ncbi.nlm.nih.gov/pubmed/31355155
http://dx.doi.org/10.4081/ijfs.2019.8166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615064/
https://www.ncbi.nlm.nih.gov/pubmed/31355155
http://dx.doi.org/10.4081/ijfs.2019.8166

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