Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham. / Gallego, Marta; Mora, Leticia; Fraser, Paul D.; Aristoy, Maria-Concepcion; Toldra, Fidel.

In: Food Chemistry, Vol. 149, 15.04.2014, p. 121-128.

Research output: Contribution to journalArticlepeer-review

Published
  • Marta Gallego
  • Leticia Mora
  • Paul D. Fraser
  • Maria-Concepcion Aristoy
  • Fidel Toldra
Original languageEnglish
Pages (from-to)121-128
Number of pages8
JournalFood Chemistry
Volume149
DOIs
Publication statusPublished - 15 Apr 2014
This open access research output is licenced under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

ID: 25255518