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Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams

✍ Scribed by X. Fernandez; S. Gilbert; J.-L. Vendeuvre

Book ID: 117496450
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 120 KB
Volume: 62
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00035-9

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