Effect of intramuscular fat content and serving temperature...

Meat Science 2013 / 03 Vol. 93; Iss. 3

Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

Fuentes, Verónica, Ventanas, Jesús, Morcuende, David, Ventanas, Sonia
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Volume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.11.017
Date:
March, 2013
File:
PDF, 374 KB
english, 2013
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