Improving Pork Quality from Pigs Intended for Spanish Dry-Cured Ham by Pig Diet

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L. Pérez-Ciria 1Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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G. Carco 2Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Italy

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G Ripoll 1Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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C. Marín 1Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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J. Álvarez-Rodríguez 3Department of Animal Science, University of Lleida, 25198 Lleida, Spain

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M.A. Latorre 4Department of Animal Production and Food Science and Technology, IA2, Universidad de Zaragoza, Spain; malatorr@unizar.es

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Art:
Kapitel
Seiten:
218–219
DOI:
https://doi.org/10.3920/9789086868605_089

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