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.
Zeitschrift:
Italian Journal of Food Science

ISSN: 1120-1770

Datum der Publikation: 2017

Ausgabe: 29

Nummer: 1

Seiten: 123-137

Art: Artikel