Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 77 |
| Issue number | 3 |
| Pages (from-to) | 324-330 |
| Number of pages | 7 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2007 |
| Externally published | Yes |
- dry-cured loin, preference, juiciness, IMF content, crossbreeding, rearing system
Research areas
ID: 129736533