Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 75 |
| Issue number | 2 |
| Pages (from-to) | 211-219 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2007 |
| Externally published | Yes |
- sensory analysis, dry-cured loins, crossbreeding, IMF, rearing system
Research areas
ID: 129736618