The Proteome Homology of Peptides Extracted from Dry-Cured Xuanwei Ham

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L. Xing Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China P.R.; wangang.zhang@njau.edu.cn

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X. Gao Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China P.R.; wangang.zhang@njau.edu.cn

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G. Zhou Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China P.R.; wangang.zhang@njau.edu.cn

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W. Zhang Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China P.R.; wangang.zhang@njau.edu.cn

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Art:
Kapitel
Seiten:
400–401
DOI:
https://doi.org/10.3920/9789086868605_176

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