Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham.
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| Title: | Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. |
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| Authors: | Schiavon, Stefano1 (AUTHOR) stefano.schiavon@unipd.it, Toscano, Alessandro1 (AUTHOR) alessandro.toscano@unipd.it, Giannuzzi, Diana1 (AUTHOR) diana.giannuzzi@unipd.it, Carnier, Paolo2 (AUTHOR) paolo.carnier@unipd.it, Faggion, Sara2 (AUTHOR) sara.faggion@unipd.it, Cecchinato, Alessio1 (AUTHOR) alessio.cecchinato@unipd.it, Malgwi, Isaac Hyeladi1 (AUTHOR) ihmalgwi@gmail.com, Halas, Veronika3 (AUTHOR) Halas.Veronika@uni-mate.hu, Gallo, Luigi1 (AUTHOR) luigi.gallo@unipd.it |
| Source: | Food Research International. Jul2024, Vol. 188, pN.PAG-N.PAG. 1p. |
| Database: | Academic Search Ultimate |
| ISSN: | 09639969 |
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| DOI: | 10.1016/j.foodres.2024.114450 |
