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

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Published 2015

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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 :

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