Lean colour of green and matured Parma hams: Comparative...

Meat Science 1996 Vol. 44; Iss. 3

Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data

Roberto Chizzolini, Enrico Novelli, Giorgio Campanini, Gabriella Dazzi, Giuliana Madarena, Emanuela Zanardi, Maria Teresa Pacchioli, Andrea Rossi
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Volume:
44
Year:
1996
Language:
english
DOI:
10.1016/s0309-1740(96)00034-4
File:
PDF, 1.01 MB
english, 1996
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