Chemical composition of raw ham muscles and cured-cooked hams: influence of age at slaughter and class of ultimate pH.

Brice Minvielle, Bruno Boutten,Gerard Alviset, Gerard Deschodt,Laurence Goureau,Jacques Boulard,P Le Strat, Y Houix

mag（2002）

Cited 23|Views4

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Key words

sensory evaluation,chemical composition

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