What is meat in Italy?

Author:

Dalle Zotte Antonella1,Brugiapaglia Alberto2,Cullere Marco1

Affiliation:

1. Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy

2. Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Reference22 articles.

1. ASSICA (Associazione Industriali delle Carni e dei Salumi) 2011. Italian deli meats. Booklet http://www.assica.it/en/publications/Booklet.php

2. ASSICA (Associazione Industriali delle Carni e dei Salumi) 2015. Quanta carne trasformata si mangia in Italia?fhttp://www.assica.it/getfile.php?t=fpdf&id=43

3. Atlante delle razze autoctone: Bovini, equini, ovicaprini, suini allevati in Italia (in Italian);Bigi,2008

4. Colour and texture of veal as influenced by breed and ageing. Proceedings of the 62nd International Congress of Meat Science and Technology, 14–19 August 2016;Brugiapaglia,2016

5. Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousine and Friesian breeds;Brugiapaglia;Meat Sci.,2014

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