![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Coutron-Gambotti C. Gandemer G.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.64, Iss.1, 1999-01, pp. : 95-101
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Peptide generation in the processing of dry-cured ham
By Rodriguez-Nunez E. Aristoy M.-C. Toldra F.
Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)