Results 121 to 130 of about 258,755 (188)

Comparative Analysis of Abattoir-Based Measures and On-Farm Pig Welfare Indicators in Italian Fattening Heavy Pigs. [PDF]

Vet Sci
Scuri L, Recchia M, Scali F, Romeo C, Maisano AM, Santucci G, Allegri C, Masserdotti M, Tenuzzo M, Ianieri A, Ghidini S, Alborali GL.   +11 more
europepmc   +1 more source

Processed meat in the diet: general nutritional profile-protein quality and micronutrients. [PDF]

Anim Front
Schilling MW, Smith SW, Apalowo OE, Comey R, Wang S, Dinh T.   +5 more
europepmc   +1 more source

Effect of Space Allowance on Pig Performance, Carcass Traits and Meat Quality in Italian Heavy Pigs Reared Under Two Housing Systems. [PDF]

Foods
Ferrari P, Bertolini A, Garavaldi A, Faeti V, Bergamaschi M, Loffi C, Pinna A, Virgili R.   +7 more
europepmc   +1 more source

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics. [PDF]

Food Chem X
Wang X, Ding Y, Xia Q, Wang Y, Sun Y, Pan D, Cao J, Zhou C.   +7 more
europepmc   +1 more source

Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham-Impact on Quality Parameters. [PDF]

Foods
Gugić Ratković A, Turk M, Medić H, Karolyi D, Marušić Radovčić N.   +4 more
europepmc   +1 more source

Nutritional Solution for the Italian Heavy Pig Production to Improve Nitrogen Efficiency While Maintaining Productive Performance and Meat Quality. [PDF]

Animals (Basel)
Santini SE, Zanelli E, Faeti V, Marchetto G, Pacchioli MT, Carè S, Bochicchio D.   +6 more
europepmc   +1 more source

Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol). [PDF]

Foods
Chow FC, Valente GLC, Santos VPF, Rodrigues Wenzel M, Keller KM, Soares CF, Figueiredo HCP, Souza MR, Cançado SV, Figueiredo TC.   +9 more
europepmc   +1 more source

A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products. [PDF]

Foods
Bagherzadehsurbagh E, Laranjo M, Assunção R.   +2 more
europepmc   +1 more source

Feasibility of Near-Infrared Spectroscopy in the Classification of Pig Lung Lesions. [PDF]

Vet Sci
Varrà MO, Conter M, Recchia M, Alborali GL, Maisano AM, Ghidini S, Zanardi E.   +6 more
europepmc   +1 more source

An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms. [PDF]

Curr Res Food Sci
Wang J, Zhou X, Guo Y, Shi Q, Wang S, Ye Q, Fan W, Chai G, Zhang Q.   +8 more
europepmc   +1 more source