Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): E. Kowalski, M. Aluwé, E. Vossen, S. Millet, B. Ampe, S. De Smet

Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research