Open AccessQuality of fresh pork and dry-cured hams
Author(s) -
Bénédicte Lebret,
Patrick Ecolan,
Nathalie Bonhomme,
Pierre Yves Pollet,
Jean-Yves Dourmad
Publication year - 2013
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - marbled meat , breed , intramuscular fat , food science , flavor , zoology , taste , biology , chemistry
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