Evaluation of different types of dry-cured ham by Italian and French consumers-Reference-Cited by-同舟云学术

Evaluation of different types of dry-cured ham by Italian and French consumers

Published:2010-04 Issue:4 Volume:84 Page:601-606
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cannata S.,Ratti S.,Meteau K.,Mourot J.,Baldini P.,Corino C.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham;Bosi;Meat Science,2000

5. Individual differences and multidimensional scaling;Carroll,1980

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