Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham-Reference-Cited by-同舟云学术

Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham

Published:2004-01 Issue:1 Volume:3 Page:31-39
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Sabbioni Alberto,Beretti Valentino,Zanon Alessio,Superchi Paola,Sussi Claudia,Bonomi Alberto

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference28 articles.

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2. BELLATTI, M., DAZZI, G., CHIZZOLINI, R., PALMIA, F., PAROLARI, G., 1983. Modificazioni fisiche e chimiche delle proteine durante la maturazione del Prosciutto di Parma. 1. Trasformazioni biochimiche e funzionali. Industria Conserve. 58:143–146.

3. BITTANTE,G.,GALLO, L., MONTOBBIO, P., 1991. L’incrocio di scrofe Large White con verri Landrace Belga, Duroc e Spotted Poland: effetto sulle caratteri stiche quantitative e qualitative dei prosciutti stagionati. Zoot. Nutr. Anim. 17:239–253.

4. BITTANTE, G., GALLO, G., MONTOBBIO, P., 1993. Estimated breed additive effects and direct heterosis for growth and carcass traits of heavy pigs. Livest. Prod. Sci. 34:101–114.

5. BITTANTE, G., SORATO, O., MONTOBBIO, P., 1989. L’incrocio di scrofe Large White con verri Landrace Belga, Duroc e Spotted Poland: effetto sulle prestazioni di allevamento. Zoot. Nutr. Anim. 15:307–320.

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