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

Autor:	Storrustløkken, Linda, Devle, Hanne Marie, Haseth, Torunn T., Egelandsdal, Bjørg, Næss-Andresen, Carl Fredrik, Hollung, Kristin, Berg, Per, Ekeberg, Dag, Alvseike, Ole
Databáze:	NORA (Norwegian Open Research Archive)
Externí odkaz:	http://hdl.handle.net/11250/2481277 Zobrazit plný text záznamu