Protein Modifications in Cooked Pork Products

Chapter
Publication Date:
2017
abstract:
proteomic analysis of cooked pork products
Iris type:
02.01 Contributo in volume (Capitolo o Saggio)
Keywords:
Cooked ham; cooked pork products; proteomic analysis; protein modification; protein aggregation; proteolysis
List of contributors:
Authors of the University:
Handle:
https://iris.cnr.it/handle/20.500.14243/371319