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About this Agricultural and Biological Sciences article
Comparison of five types of pig crosses. II. fresh meat quality and sensory characteristics of dry cured ham by M.A. Oliver; P. Gou; M. Gispert; A. Diestre; J. Arnau; J.L. Noguera; A. Blasco is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- M.A. Oliver; P. Gou; M. Gispert; A. Diestre; J. Arnau; J.L. Noguera; A. Blasco
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0301-6226)
- Published
- 1994
- Field
- Agricultural and Biological Sciences (Life Sciences)
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