Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used...

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Detalles Bibliográficos
Autores principales: Krvavica, Marina, Lasić, Dario, Kljusurić, Jasenka Gajdoš, Đugum, Jelena, Janović, Špiro, Milovac, Srđan, Bošnir, Jasna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303308/
https://www.ncbi.nlm.nih.gov/pubmed/34299415
http://dx.doi.org/10.3390/molecules26144140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303308/
https://www.ncbi.nlm.nih.gov/pubmed/34299415
http://dx.doi.org/10.3390/molecules26144140

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