The proteomic insight of the Italian dry cured ham manufacturing

in Farm animal proteomics
Autor:innen:
Gianluca Paredi 1Department of Biochemistry and Molecular Biology, Interdepartmental Center Siteia.Parma, University of Parma, Parma, Italy
gianluca.paredi@nemo.unipr.it

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,
Samanta Raboni 1Department of Biochemistry and Molecular Biology, Interdepartmental Center Siteia.Parma, University of Parma, Parma, Italy

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,
Anna Pinna 2Stazione Sperimentale per l’Industria delle Conserve Alimentari, Parma, Italy

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Giovanna Saccani 2Stazione Sperimentale per l’Industria delle Conserve Alimentari, Parma, Italy

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Roberta Virgili 2Stazione Sperimentale per l’Industria delle Conserve Alimentari, Parma, Italy

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, und
Andrea Mozzarelli 1Department of Biochemistry and Molecular Biology, Interdepartmental Center Siteia.Parma, University of Parma, Parma, Italy
3National Institute of Biostructures and Biosystems, Rome, Italy

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Art:
Kapitel
Seiten:
138–140
DOI:
https://doi.org/10.3920/9789086867516_033

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