Wikidata

(Q58477894)

English

Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity

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Statements

title
Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity (English)
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author name string
El�as Rico
series ordinal
1
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Fidel Toldr�
series ordinal
2
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Jos� Flores
series ordinal
3
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publication date
December 1991
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volume
193
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issue
6
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page(s)
541-544
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Identifiers

DOI
10.1007/BF01190868
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