The genetic background affects composition, oxidative...

Meat Science 2014 / 02 Vol. 96; Iss. 2

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs

Fuentes, Verónica, Ventanas, Sonia, Ventanas, Jesús, Estévez, Mario
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Volume:
96
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.10.010
Date:
February, 2014
File:
PDF, 486 KB
english, 2014
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