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	1.	Lean content prediction in pig carcasses, loin and ham by computed tomography (CT) using a density model. [electronic resource] by Picouet, Pierre A Teran, Fabiana Gispert, Marina Font i Furnols, Maria Producer: 20110414 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham. [electronic resource] by Lloret, Elsa Fernandez, Avelina Trbojevich, Raul Arnau, Jacint Picouet, Pierre A Producer: 20170516 In: Meat science vol. 118 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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