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Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi [in Emilia Romagna].

1993

Nanni Costa L. | Grossi A. de | Russo V. | Fiego D.P. lo

AGROVOC Keywords
breeds carcass composition carne de cerdo cerdo composition de la carcasse control de calidad emilia romagna hams hybride hybrids jambon meat texture porcin pork preservation race razas sacrificio slaughtering swine textura de la carne texture de la viande viande porcine
Bibliographic information
Volume 34 ISSN 0035-662X
Pagination
v.79-84(9)
Other Subjects
Composicion de la canal; Jamon; Abattage d' animaux; Controle de qualite; Hibridos; Quality controls; Emilie romagne; Preservacion
Language
Italian
Note
6 tables; 3 graphs; 5 ref. Summaries (En, It).
Translated Title
English. Relationship between carcass lean content and the aptitude to seasoning of Parma ham in commercial hybrid pigs [in Emilia-Romagna].
Type
Journal Article; Journal Part; Data; Summary
Source
Rivista-di-Suinicoltura (Italy). (Sep 1993). v. 34(9) p. 79-84.
Corporate Author
Bologna Univ. (Italy). Istituto di Allevamenti Zootecnici Bologna Univ. (Italy). Istituto di Zootecnia e Nutrizione Animale
2012-11-15
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