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

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|2|522-531

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.2, 2015-02, pp. : 522-531

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