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  1. No Access

    Chapter

    Actin Proteolysis in San Daniele Dry-Cured Ham

    The aim of this work was to define the actin degradation pattern during the production of dry-cured San Daniele ham, as a factor that could influence its ripening and sensory characteristics. Biceps femoris muscl...

    M. L. Stecchini, A. Fabbro, M. Spaziani, E. Venir… in Trends in Veterinary Sciences (2013)

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    Article

    Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs

    M. L. Stecchini, M. Spaziani, M. Del Torre, G. Lippe in Veterinary Research Communications (2009)