{"title":"Proteomic Tools for Improved Processing of Dry-Cured Meats","authors":"L. Mora, F. Toldrá","doi":"10.1201/9781315152752-17","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":340556,"journal":{"name":"Proteomics for Food Authentication","volume":"6 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2017-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proteomics for Food Authentication","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315152752-17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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