Microscopic investigations as an aid in raw ham’s ripening analysis
The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anat...
Main Authors: | Domenico Paludi, Giovanni Di Guardo, Alberto Olivastri, Antonio Zizzi, Corrado Rubini, Luca Maria Pennisi, Marina Baffoni, Anna Rita Festino, Adriana Ianieri, Alberto Vergara |
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Format: | Article |
Language: | English |
Published: |
PAGEPress Publications
2019-06-01
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Series: | Italian Journal of Food Safety |
Subjects: | |
Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/8166 |
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