Quality characteristics of fresh loin and cooked ham...

Meat Science 2021 / 02 Vol. 172

Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

Kowalski, E., Aluwé, M., Vossen, E., Millet, S., Ampe, B., De Smet, S.
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Volume:
172
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108352
Date:
February, 2021
File:
PDF, 1.38 MB
2021
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