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

Eline Kowalski, Marijke Aluwé, Els Vossen, Sam Millet, Bart Ampe, Stefaan De Smet

Research output: Contribution to journalA1: Web of Science-article

Original languageDutch
JournalMeat Science
Volume172
Issue number108352
ISSN0309-1740
Publication statusPublished - 2021

Cite this