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Physicochemical and sensory properties of irradiated dry-cured ham

✍ Scribed by Sang-Keun Jin; Chul-Wook Kim; Ki-Hwa Chung; Kwang-Keun Jo; Jin-Yeon Jeong; In-Chul Hur; Eun-Young Jung; Seon-Tea Joo; Han-Sul Yang


Book ID
113872818
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
389 KB
Volume
81
Category
Article
ISSN
0969-806X

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Physicochemical and sensorial characteristics of dry-cured hams from three genetic types-a Landrace x Large White cross (L line), a Duroc strain (D line) and a heavily muscled strain formed from the purebreeds Pietrain and Belgian Landrace (B line)-were determined on the Biceps femoris muscle after