Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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4. The production of the heavy pig for high quality processed products;Bosi;Italian Journal of Animal Science,2004
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2. Genome-Wide Association Study for Weight Loss at the End of Dry-Curing of Hams Produced from Purebred Heavy Pigs;Animals;2024-07-05
3. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham;Food Research International;2024-07
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