Effects of breed and age at slaughter on degradation of...

International Journal of Food Science & Technology 2015 / 08 Vol. 50; Iss. 8

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams

Storrustløkken, Linda, Devle, Hanne Marie, Gangsei, Lars Erik, Naess-Andresen, Carl Fredrik, Egelandsdal, Bjørg, Alvseike, Ole, Ekeberg, Dag
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Volume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12845
Date:
August, 2015
File:
PDF, 524 KB
english, 2015
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