Effect of the Iberian pig line on dry-cured ham characteristics

Meat Science

Volumn 80, Issue 2, 2008, Pages 529-534

  Carrapiso, Ana I ^a   García, Carmen ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Acceptance; Colour; Dry cured meat; Iberian ham; Pig line; Sensory analysis

Indexed keywords

SUIDAE;

EID: 49749148716     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.004     Document Type: Article

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