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 journal › Article › peer-review
Published
| Original language | English |
|---|---|
| Pages (from-to) | 121-128 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 149 |
| DOIs | |
| Publication status | Published - 15 Apr 2014 |
This open access research output is licenced under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
ID: 25255518