Válková, V <br/><br/>
Chemical, instrumental and sensory characteristics of cooked pork ham.  [electronic resource] 

 -  Meat science  Dec 2007 
 - 608-15 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2007.05.013  doi