Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Publication date: Available online 16 October 2020Source: Meat ScienceAuthor(s): Ana Rivas-Cañedo, Nerea Martínez-Onandi, Pilar Gaya, Manuel Nuñez, Antonia Picon
Source: Meat Science - Category: Food Science Source Type: research