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

Publication details

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

Publisher : John Wiley & Sons

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

Publication type : Academic article

Contributors : Storrustløkken, Linda; Devle, Hanne Marie; Haseth, Torunn T.; Egelandsdal, Bjørg; Næss-Andresen, Carl Fredrik; Hollung, Kristin; Berg, Per; Ekeberg, Dag; Alvseike, Ole

Issue : 2

Links :
ARKIV : http://hdl.handle.net/11250/24...
DOI : doi.org/10.1111/ijfs.12699