none4noneLo Fiego D.P.; Santoro P.; Macchioni P.; De Leonibus E.Lo Fiego D.P.; Santoro P.; Macchioni P.; De Leonibus E
<p dir="LTR" align="JUSTIFY">The search for fat composition and content that is favourable in intram...
Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and ...
Pork is one of the most consumed meats in the world. Healthiness of pork is largely determined by th...
The study aimed to assess some quality traits of the subcutaneous adipose tissue of raw ham for Parm...
The fat content and fatty acid composition of porcine meat and carcass influence nutritional value o...
Italian heavy pig production is founded both on “traditional” breeds, such as Large White, Landrace ...
The influence of genetic type, lean meat percentage and sex on fatty acids (FA) composition of back ...
The quality and quantity of subcutaneous adipose tissue (SAT)of pig thighs own a great importance fo...
Italian heavy pig production uses both “traditional” breeds, whose carcass fat content has been redu...
Subcutaneous fat from 930 raw hams was sampled with the aim of investigating sources of variation an...
The amount and quality of covering adipose tissue affect the suitability of hind legs for the produc...
Semimembranosus muscle samples from 795 Large White heavy pigs were used to determine their intramus...
The objective of this study was to investigate the relative contribution of breed composition, slaug...
This trial was supported by AGER, grant n. 2011-0280, and aimed to study the effect of genetic type ...
Dry cured ham is the most valuable product of the pig industry in Italy and quality of fat covering ...
<p dir="LTR" align="JUSTIFY">The search for fat composition and content that is favourable in intram...
Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and ...
Pork is one of the most consumed meats in the world. Healthiness of pork is largely determined by th...
The study aimed to assess some quality traits of the subcutaneous adipose tissue of raw ham for Parm...
The fat content and fatty acid composition of porcine meat and carcass influence nutritional value o...
Italian heavy pig production is founded both on “traditional” breeds, such as Large White, Landrace ...
The influence of genetic type, lean meat percentage and sex on fatty acids (FA) composition of back ...
The quality and quantity of subcutaneous adipose tissue (SAT)of pig thighs own a great importance fo...
Italian heavy pig production uses both “traditional” breeds, whose carcass fat content has been redu...
Subcutaneous fat from 930 raw hams was sampled with the aim of investigating sources of variation an...
The amount and quality of covering adipose tissue affect the suitability of hind legs for the produc...
Semimembranosus muscle samples from 795 Large White heavy pigs were used to determine their intramus...
The objective of this study was to investigate the relative contribution of breed composition, slaug...
This trial was supported by AGER, grant n. 2011-0280, and aimed to study the effect of genetic type ...
Dry cured ham is the most valuable product of the pig industry in Italy and quality of fat covering ...
<p dir="LTR" align="JUSTIFY">The search for fat composition and content that is favourable in intram...
Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and ...
Pork is one of the most consumed meats in the world. Healthiness of pork is largely determined by th...
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