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Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs
SIMPLE SUMMARY: In recent years, the meat industry is looking with increased interest at the implementation of non-invasive new tools for predicting the final quality of dry-cured hams and monitoring ham aging. The selection of raw meat and the control of the salting procedure to predict the quality...
Gorde:
| Argitaratua izan da: | Animals (Basel) |
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| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2021
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7823679/ https://ncbi.nlm.nih.gov/pubmed/33401485 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani11010068 |
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