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

dc.contributor.authorStorrustløkken, Linda
dc.contributor.authorDevle, Hanne Marie
dc.contributor.authorHaseth, Torunn T.
dc.contributor.authorEgelandsdal, Bjørg
dc.contributor.authorNæss-Andresen, Carl Fredrik
dc.contributor.authorHollung, Kristin
dc.contributor.authorBerg, Per
dc.contributor.authorEkeberg, Dag
dc.contributor.authorAlvseike, Ole
dc.date.accessioned2021-09-27T07:48:49Z
dc.date.available2021-09-27T07:48:49Z
dc.date.created2014-10-22T20:36:53Z
dc.date.issued2015
dc.identifier.citationInternational journal of food science & technology. 2015, 50 (2), 522-531.
dc.identifier.issn0950-5423
dc.identifier.urihttps://hdl.handle.net/11250/2783604
dc.language.isoeng
dc.titleLipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber522-531
dc.source.volume50
dc.source.journalInternational journal of food science & technology
dc.source.issue2
dc.identifier.doi10.1111/ijfs.12699
dc.identifier.cristin1166240
dc.relation.projectNofima AS: 201307
dc.relation.projectNorges forskningsråd: 224820
cristin.unitcode192,15,0,0
cristin.unitcode192,12,0,0
cristin.unitnameRealfag og teknologi
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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