Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham-Reference-Cited by-同舟云学术

Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham

Published:2017-04 Issue: Volume:126 Page:73-81
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Davoli Roberta^ORCID,Schivazappa Cristina,Zambonelli Paolo,Braglia Silvia,Rossi Andrea,Virgili Roberta

Publisher

Elsevier BV

Subject

Food Science

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