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Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production
Gallo, Luigi, Dalla Bona, Mirco, Carraro, Luca, Cecchinato, Alessio, Carnier, Paolo, Schiavon, StefanoVolume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.06.005
Date:
November, 2016
File:
PDF, 277 KB
english, 2016