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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...

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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

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