Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham-Reference-Cited by-同舟云学术

Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

Published:2021-08 Issue:8 Volume:15 Page:100305
ISSN:1751-7311
Container-title:Animal
language:en
Short-container-title:Animal

Author:

Lebret B.,Lenoir H.,Fonseca A.,Riquet J.,Mercat M.J.

Funder

H2020

Horizon 2020

Publisher

Elsevier BV

Subject

Animal Science and Zoology

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3. Production systems and influence on eating quality of pork;Bonneau;Meat Science,2010

4. Factors in pig production that impact the quality of dry-cured ham: a review;Čandek-Potokar;Animal,2012

5. Analytical review of productive performance of local pig breeds;Čandek-Potokar,2019

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