Use of PSE and DFD meats in the preparation technology of cooked ham. Interpretation of the effects exerted on yield and sensory properties by means of multivariate statistical analysis

• Autores: A. Pizza, R. Pedrielli
• Localización: Industria conserve, ISSN 0019-7483, Vol. 77, Nº 2, 2002, págs. 137-150
• Idioma: italiano
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