Improvement of Dry-Cured Iberian Ham Sensory Characteristics through the Use of a Concentrate High in Oleic Acid for Pig Feeding

✍ Scribed by Á. Jurado, C. García, M. L. Timón and A. I. Carrapiso

• Book ID: 125067525
• Publisher: Walter de Gruyter GmbH
• Year: 2008
• Tongue: English
• Weight: 994 KB
• Volume: 47
• Category: Article
• ISSN: 0791-6833
• DOI: 10.2307/25564591