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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.
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
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DbLabel: Academic Search Ultimate
An: 177564921
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: 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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  Data: <searchLink fieldCode="AR" term="%22Schiavon%2C+Stefano%22">Schiavon, Stefano</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> stefano.schiavon@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Toscano%2C+Alessandro%22">Toscano, Alessandro</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> alessandro.toscano@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Giannuzzi%2C+Diana%22">Giannuzzi, Diana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> diana.giannuzzi@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Carnier%2C+Paolo%22">Carnier, Paolo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> paolo.carnier@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Faggion%2C+Sara%22">Faggion, Sara</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> sara.faggion@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Cecchinato%2C+Alessio%22">Cecchinato, Alessio</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> alessio.cecchinato@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Malgwi%2C+Isaac+Hyeladi%22">Malgwi, Isaac Hyeladi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ihmalgwi@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Halas%2C+Veronika%22">Halas, Veronika</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> Halas.Veronika@uni-mate.hu</i><br /><searchLink fieldCode="AR" term="%22Gallo%2C+Luigi%22">Gallo, Luigi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> luigi.gallo@unipd.it</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Jul2024, Vol. 188, pN.PAG-N.PAG. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=177564921
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      – Type: doi
        Value: 10.1016/j.foodres.2024.114450
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      – Code: eng
        Text: English
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      – TitleFull: 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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            – D: 15
              M: 07
              Text: Jul2024
              Type: published
              Y: 2024
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              Value: 188
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