1. A proteomic approach for the identification of small peptides in dry-cured ham as markers of time of processing. (March 2015) Authors: Toldra, F.; Gallego, M.; Mora, L.; Aristoy, M.-C. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗