Articles citing this paper
Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes
Roberto Bermúdez A , Ruben Domínguez A , Mirian Pateiro A , Daniel Franco A , Javier Carballo B and José M. Lorenzo A C
+ Author Affiliations
- Author Affiliations
A Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
B Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
C Corresponding author. Email: jmlorenzo@ceteca.net
Animal Production Science 58(10) 1958-1965 https://doi.org/10.1071/AN16746
Submitted: 16 November 2016 Accepted: 21 April 2017 Published: 24 May 2017
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