Influence of intramuscular fat content on lipid...

Journal of the Science of Food and Agriculture 2000 / 05 Vol. 80; Iss. 6

Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

Fernandez, X, Mourot, J, Lebret, B, Gilbert, S, Monin, G
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Volume:
80
Language:
english
Pages:
6
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(20000501)80:63.0.co;2-8
Date:
May, 2000
File:
PDF, 117 KB
english, 2000
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