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Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB ) and cystatin B (CSTB ) genes.
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- Animal Genetics, 2002, v. 33, n. 2, p. 123, doi. 10.1046/j.1365-2052.2002.00835.x
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- Article
PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM.
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- Journal of Food Biochemistry, 1998, v. 22, n. 1, p. 53, doi. 10.1111/j.1745-4514.1998.tb00230.x
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- Article
Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs.
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- Journal of Animal Science, 2008, v. 86, n. 12, p. 3300, doi. 10.2527/jas.2008-0920
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- Article
Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs.
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- Journal of Animal Science, 2003, v. 81, n. 10, p. 2448, doi. 10.2527/2003.81102448x
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- Article
Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1183, doi. 10.1111/j.1365-2621.1995.tb04551.x
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- Article
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese.
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- Mycotoxin Research, 2007, v. 23, n. 3, p. 132, doi. 10.1007/BF02951509
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- Article
VOLATILE ORGANIC COMPOUNDS OF PARMA DRY-CURED HAM AS MARKERS OF AGEING TIME AND AGED HAM AROMA.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 4, p. 321
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- Article