Characterization and differentiation of Italian Parma, San...

Meat Science 2014 / 01 Vol. 96; Iss. 1

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

Laureati, Monica, Buratti, Susanna, Giovanelli, Gabriella, Corazzin, Mirco, Lo Fiego, Domenico P., Pagliarini, Ella
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Volume:
96
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.07.014
Date:
January, 2014
File:
PDF, 1.17 MB
english, 2014
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