PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing
Škrlep, M., Čandek-Potokar, M., Žlender, B., Robert, N., Santé-Lhoutellier, V., Gou, P.Volume:
92
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.06.021
Date:
December, 2012
File:
PDF, 343 KB
english, 2012