Assessing proteomic changes in dry-cured ham under different salt concentration and pastiness

Assessing proteomic changes in dry-cured ham under different salt concentration and pastiness
M. López-Pedrouso, C. Pérez-Santaescolástica, J. V. García-Pérez, E. Fulladosa, J. Benedito, E. Coll-Brasas, C. Zapata, D. Franco and J. M. Lorenzo