PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

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Title
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 4, Pages 354-359
Publisher
Elsevier BV
Online
2012-06-20
DOI
10.1016/j.meatsci.2012.06.022

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