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

Storrustløkken, Linda; Devle, Hanne Marie; Haseth, Torunn T.; Egelandsdal, Bjørg; Næss-Andresen, Carl Fredrik; Hollung, Kristin; Berg, Per; Ekeberg, Dag; Alvseike, Ole
Peer reviewed, Journal article
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https://hdl.handle.net/11250/2783604
Date
2015
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Original version
International journal of food science & technology. 2015, 50 (2), 522-531.   10.1111/ijfs.12699
Journal
International journal of food science & technology