Influence of Dietary Protein Content on the Chemico-Physical Profile of Dry-Cured Hams Produced by Pigs of Two Breeds

Scientific Reports- United Kingdom

doi 10.1038/s41598-019-55760-0

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Abstract

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Multidisciplinary

Date

December 1, 2019

Authors

Giuseppe Carcò

Stefano Schiavon

Ernestina Casiraghi

Mirco Dalla Bona

Publisher

Springer Science and Business Media LLC

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