Articles citing this paper
Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing
Eva Salazar A B , José M. Cayuela A , Adela Abellán A and Luis Tejada A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.
B Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 59(6) 1161-1167 https://doi.org/10.1071/AN17280
Submitted: 3 May 2017 Accepted: 9 May 2018 Published: 1 August 2018
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