Articles citing this paper
Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)
Eva Salazar A C , Adela Abellán A , José M. Cayuela A , Ángel Poto B , Francisco Girón A , Pilar Zafrilla A and Luis Tejada A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, 30107 Guadalupe, Murcia, España.
B Equipo de Mejora Genética Animal, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), 30150 La Alberca, Murcia, España.
C Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 55(1) 113-121 https://doi.org/10.1071/AN13284
Submitted: 5 July 2013 Accepted: 23 October 2013 Published: 13 January 2014
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