Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

E-ISSN： 1750-3841|80|11|C2404-C2412

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.11, 2015-11, pp. : C2404-C2412

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