Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study - Publication - Bridge of Knowledge

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

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Authors (2)

Paulina Kęska
Joanna Stadnik prof. dr hab.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF SENSORY STUDIES no. 32, edition 6,
ISSN: 0887-8250
ISSN:: 08878250
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1111/joss.12301
Verified by:: No verification

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