Breed and crossbreeding effects on weight, yield and quality of heavy italian dry-cured hams-Reference-Cited by-同舟云学术

Breed and crossbreeding effects on weight, yield and quality of heavy italian dry-cured hams

Published:1994-10 Issue:2 Volume:40 Page:197-205
ISSN:0301-6226
Container-title:Livestock Production Science
language:en
Short-container-title:Livestock Production Science

Author:

Gallo Luigi,Montobbio Paolo,Carnier Paolo,Bittante Giovanni

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference29 articles.

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3. L'incrocio di scrofe Large White con verri Landrace Belga, Duroc e Spotted Poland: effetto sulle caratteristiche quantitative e qualitative dei prosciutti stagionati;Bittante;Zoot. Nutr. Anim.,1991

4. Estimated breed additive effects and direct heterosis for growth and carcass traits of heavy pigs;Bittante;Livest. Prod. Sci.,1993

5. Comparison of Duroc and British Landrace pigs for meat and eating quality;Cameron;Meat Science,1990

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1. 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

2. Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham;Italian Journal of Animal Science;2004-01

3. Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs;Meat Science;2003-08

4. Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham;Journal of the Science of Food and Agriculture;1999-07-01