title: [Connective tissue content of fresh and seasoned ham].
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003238:Connective Tissue / Q000032:analysis*; D005519:Food Preservation; D006868:Hydrolysis; D008460:Meat / Q000032:analysis*
vernacular_title: Contenuto in tessuto connettivo di prosciutto fresco e stagionato.