Sensory characteristics of Iberian dry-cured loins:...

Meat Science 2007 Vol. 75; Iss. 2

Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Sonia Ventanas, Jesús Ventanas, Jorge Ruiz
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Volume:
75
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2006.07.003
File:
PDF, 171 KB
english, 2007
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