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Italian Journal of Animal Science
Volume 18, 2019 - Issue 1
Papers
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’
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Riccardo BozziDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, ItalyCorrespondence[email protected]
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http://orcid.org/0000-0001-8854-0834View further author information, , , , , , Chiara AquilaniDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italyhttp://orcid.org/0000-0001-6282-0993View further author information
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