Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Science and Technology International |
| Volume | 10 |
| Issue number | 2 |
| Pages (from-to) | 117-123 |
| ISSN | 1082-0132 |
| DOIs | |
| Publication status | Published - Apr 2004 |
- sensory analysis, dry-cured loin, Iberian pig lines, intramuscular fat, marbling
Research areas
ID: 129735926