Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds
L. Niñoles, N. Sanjuan, S. Ventanas, J. BeneditoVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.04.008
File:
PDF, 226 KB
english, 2008