Influence of cooking process on protein fractions in cooked ham and mortadella

被引：0
|
作者：
Di Luccia, A. [1 ]
Cacace, G. [2 ]
Alviti, G. [1 ]
Faccia, M. [1 ]
Liuzzi, V. [1 ]
Vonghia, G. [1 ]
机构：
[1] Univ Bari, Dipartimento Prod Anim, I-70121 Bari, Italy
[2] CNR, Ist Sci Alimenti, Avellino, Italy
来源：
ITALIAN JOURNAL OF ANIMAL SCIENCE | 2003年 / 2卷
关键词：
two dimensional gel electrophoresis; cooked ham; mortadella; protein denaturation;
D O I：
10.4081/ijas.2003.s1.376
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：376 / 378
页数：3
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