Figure 5
Slice of deboned dry-cured ham. bf: biceps femoris; qf: quadriceps femoris; sm: semimembranosus muscle; st: semitendinosus muscle. (a) Bone area; (b) Fatty area; (c) Subcutaneous fat.
Figure 5 | Scientific Reports
Slice of deboned dry-cured ham. bf: biceps femoris; qf: quadriceps femoris; sm: semimembranosus muscle; st: semitendinosus muscle. (a) Bone area; (b) Fatty area; (c) Subcutaneous fat.
