The proteomic insight of the Italian dry cured ham manufacturing

Gianluca Paredi; Samanta Raboni; Anna Pinna; Giovanna Saccani; Roberta Virgili; Andrea Mozzarelli

The proteomic insight of the Italian dry cured ham manufacturing

In: Farm animal proteomics

Authors:

Gianluca Paredi

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

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

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Anna Pinna

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

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Giovanna Saccani

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

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Roberta Virgili

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

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, and

Andrea Mozzarelli

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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Type:: Chapter

Pages:: 138–140

DOI:: https://doi.org/10.3920/9789086867516_033

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Farm animal proteomics

Proceedings of the 3rd Managing Committee Meeting and 2nd Meeting of Working Groups 1, 2 & 3 of COST Action FA1002

E-Book ISBN:: 9789086867516

Publisher:: Wageningen Academic

Print Publication Date:: 28 Nov 2012

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- Life Sciences

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The proteomic insight of the Italian dry cured ham manufacturing

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Farm animal proteomics

Proceedings of the 3rd Managing Committee Meeting and 2nd Meeting of Working Groups 1, 2 & 3 of COST Action FA1002

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