Effect of duroc genes proportion on iodine number and fatty acid content of backfat and seasoned Parma ham subcutaneous fat

Authors
Publication date
1 January 2002
Publisher
place:Parma

Abstract

Abstract is not available.

    Similar works

    Full text

    thumbnail-image

    Available Versions

    Archivio istituzionale della Ricerca - Università degli Studi di Parma

    redirect
    oaioai:air.unipr.it:11381/1930377
    Last time updated on 09/07/2019