MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

Published 2009 View Full Article

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Title
MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 1, Pages 248-254
Publisher
Elsevier BV
Online
2009-09-30
DOI
10.1016/j.foodres.2009.09.020

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