title: Molecular weight distribution of soluble polypeptides from the 'Parma county ham' before, during and after maturation.
abstract: SDS polyacrylamide gel electrophoresis has been employed to study the molecular weight distribution of soluble polypeptides from the 'Parma county ham', a salted pork product. Limited proteolysis was observed, but this was mainly confined to the sarcoplasmic proteins. The results are discussed in the light of previous studies on the same type of products.
authors: Istituto di Ispezione degli Alimenti di Origine Animale, Medicina Veterinaria, Universita di Parma, via del Taglio, Cornocchio, 43100 Parma, Italy.
authors: E
authors: E
authors: Maggi
authors: P G
authors: PG
authors: Bracchi
authors: R
authors: R
authors: Chizzolini