Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds

✍ Scribed by L. Niñoles; N. Sanjuan; S. Ventanas; J. Benedito

• Book ID: 116737408
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 226 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.04.008