The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing

Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five th...

Descripción completa

Detalles Bibliográficos
Autores principales: Piasentier, Edi, Pizzutti, Nicoletta, Lippe, Giovanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701321/
https://www.ncbi.nlm.nih.gov/pubmed/34945674
http://dx.doi.org/10.3390/foods10123123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701321/
https://www.ncbi.nlm.nih.gov/pubmed/34945674
http://dx.doi.org/10.3390/foods10123123

Ejemplares similares