Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

Published 2015

Publication details

Journal : International Journal of Food Science & Technology , vol. 50 , p. 522–531 , 2015

International Standard Numbers :
Printed : 0950-5423
Electronic : 1365-2621

Publication type : Academic article

Contributors : Alvseike, Ole; Devle, Hanne Marie; Egelandsdal, Bjørg; Ekeberg, Dag; Hollung, Kristin; Næss-Andresen, Carl Fredrik; Storrustløkken, Linda

Issue : 2

Links :
DOI : doi.org/10.1111/ijfs.12699
ARKIV : hdl.handle.net/11250/2481277

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Kristin Hollung

Division Director