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Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire×Landrace×Duroc (YLD) and Yorkshire×Berkshire×Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at 0°C for 24 h in a chilling r...
Gorde:
| Argitaratua izan da: | Asian-Australas J Anim Sci |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4698706/ https://ncbi.nlm.nih.gov/pubmed/26333670 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0189 |
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