Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. - Schiavon S; Toscano A; Giannuzzi D; Carnier P; Faggion S; Cecchinato A; Malgwi IH; Halas V; Gallo L (Food research international (Ottawa, Ont.), 2024)