A comparative study of boar taint in cooked and dry-cured meat

Meat Science

Volumn 63, Issue 3, 2003, Pages 381-388

  Banon S ^a   Costa, E ^a   Gil, M D ^a   Garrido, M D ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DRY CURING;

CURING; FLAVORS; FOOD PROCESSING; ODORS; OILS AND FATS;

MEATS;

SUS SCROFA;

EID: 0037207563     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00097-9     Document Type: Article

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