HIGHLIGHTS
- who: Shiqi Hu and colleagues from the Key Laboratory of Meat Processing and Quality Control, Ministry of Education, China and, Agricultural University, China have published the research: Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review, in the Journal: Foods 2023, 12, 1454. of /2023/
- what: The aim of this study was to explore the relationship between endogenous protease activity, processing parameters, and ham quality. In the dry-cured hams, they are the main reasons for the accumulation of free amino_acids. The analysis showed that the electrophoresis band . . .
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