Sensory properties and physico-chemical changes in the biceps femoris muscle during processing of dry-cured ham from celta pigs. Effects of cross-breeding with duroc and landrace pigs

  1. Bermúdez, R.
  2. Franco, D.
  3. Carballo, J.
  4. Lorenzo, J.M.
Revista:
Italian Journal of Food Science

ISSN: 1120-1770

Ano de publicación: 2017

Volume: 29

Número: 1

Páxinas: 123-137

Tipo: Artigo