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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

Document Type

Article

Author

Schiavon, S.; Toscano, A.; Giannuzzi, D.; Cecchinato, A.; Malgwi, I.H.; Gallo, L.; Carnier, P.; Faggion, S.; Halas, V.

Source

In: Food Research International. (Food Research International, July 2024, 188)

Subject

Language

English

ISSN

18737145
09639969

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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