Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams. [electronic resource]

By: Contributor(s): Producer: 20161013Description: 798-806 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 96
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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