Relazione tra qualita della carcassa - qualita della carne e calo di stagionatura del prosciutto nel suino pesante da salumificio.
1989
Nanni Costa L. | Fiego D.P. lo | Bosi P. | Russo V.
AGROVOC Keywords
Bibliographic information
Pagination
v.63-67(2)
Other Subjects
Jamon; Sechage naturel; Propiedades fisico quimicas; Qualite; Propriete physico chimique
Language
Italian
Note
6 tables; 17 ref. Summaries (En, It).
Translated Title
English.
[Relationship between carcasse quality - meat quality and ham seasoning lose in the Italian heavy pig]. [Italian]
Type
Journal Article; Journal Part; Data; Summary
Source
Rivista-di-Suinicoltura (Italy). (Feb 1989). v. 30(2) p. 63-67.
Corporate Author
Bologna Univ. (Italy). Istituto di Allevamenti Zootecnici
2012-11-15
AGRIS AP
Data Provider
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