Concepedia

Changes in proteins during Teruel dry-cured ham processing

Virginia Larrea, Isabel Hernando, Amparo Quiles, M.Á. Lluch, I. Pérez‐Munuera

Meat Science · 2006 · 72 citations · 26 references

DOI

Concepts

References

26

Methods of Enzymology.

Henry Tauber · Journal of the American Chemical Society · 1956 · 1.7K citations

, , +6

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

, , +13

Degradation of myofibrillar proteins by cathepsins B and D

William N. Schwartz, J. Bird · Biochemical Journal · 1977 · 287 citations · Full text

, , +17

Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.

M. Koohmaraie, G. Whipple, David H. Kretchmar et al. · Journal of Animal Science · 1991 · 271 citations

, , +15

Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

M‐Concepción Aristoy, Fidel Toldrá · Journal of Agricultural and Food Chemistry · 1991 · 246 citations

, , +15