Works matching DE "PROSCIUTTO"
Results: 13
Evolution of β-lactams, fluroquinolones and colistin resistance and genetic profiles in Salmonella isolates from pork in northern Italy.
- Published in:
- Italian Journal of Food Safety, 2022, v. 11, n. 2, p. 7, doi. 10.4081/ijfs.2022.9972
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- Publication type:
- Article
Effects of Lavender Essential Oil Inhalation on the Welfare and Meat Quality of Fattening Heavy Pigs Intended for Parma Ham Production.
- Published in:
- Animals (2076-2615), 2023, v. 13, n. 18, p. 2967, doi. 10.3390/ani13182967
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- Publication type:
- Article
PORK WELLINGTON.
- Published in:
- 2019
- By:
- Publication type:
- Recipe
Financial Sustainability in Agri-Food Companies: The Case of Members of the PDO Parma Ham Consortium.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 5, p. 3947, doi. 10.3390/su15053947
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- Publication type:
- Article
PRILOG POZNAVANJU PROIZVODNJE BRČANSKE ŠUNKE NA KLASIČAN NAČIN.
- Published in:
- Veterinaria, 2024, v. 73, n. 1, p. 77, doi. 10.51607/22331360.2024.73.1.77
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- Publication type:
- Article
UTJECAJ RAZLIČITIH POSTUPAKA KONZERVIRANJA I TEHNOLOŠKOG PROCESA PRERADE NA KVALITET, HIGIJENSKU ISPRAVNOST I ODRŽIVOST BRČANSKOG PRŠUTA.
- Published in:
- Veterinaria, 2023, v. 72, n. 3, p. 329, doi. 10.51607/22331360.2023.72.3.329
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- Publication type:
- Article
Sukladnost fizikalno-kemijskih svojstava sa specifikacijama zaštićenih hrvatskih autohtonih mesnih proizvoda.
- Published in:
- MESO, 2021, v. 23, n. 4, p. 336, doi. 10.31727/m.23.4.1
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- Publication type:
- Article
CREDIT SUPPORTS FOR ITALIAN SPECIALTY PRODUCTS: THE CASE OF PROSCIUTTO AND LONG-AGED CHEESE.
- Published in:
- FIU Law Review, 2021, v. 14, n. 3, p. 589, doi. 10.25148/lawrev.14.3.11
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- Publication type:
- Article
The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs.
- Published in:
- PLoS ONE, 2021, v. 16, n. 5, p. 1, doi. 10.1371/journal.pone.0251855
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- Publication type:
- Article
IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND "NERO DI PARMA HAM".
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 401
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- Publication type:
- Article
IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND "NERO DI PARMA HAM".
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 401
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- Publication type:
- Article
The Impact of Protecting EU Geographical Indications in Trade Agreements.
- Published in:
- American Journal of Agricultural Economics, 2022, v. 104, n. 1, p. 364, doi. 10.1111/ajae.12226
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- Publication type:
- Article
Determination of Selected Protoporphyrins in Parma Ham With use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a Surrogate Standard in the Recovery Study.
- Published in:
- Acta Chimica Slovenica, 2014, v. 61, n. 4, p. 771
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- Publication type:
- Article