Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham. [electronic resource]
Producer: 20170713Description: 73-81 p. digitalISSN:- 1873-4138
- AMP-Activated Protein Kinases -- genetics
- Animals
- Cathepsin B -- genetics
- Cathepsin F -- genetics
- Connectin -- genetics
- Cytoskeletal Proteins -- genetics
- Food Handling
- Food Quality
- Gene Frequency
- Genetic Markers
- Genotyping Techniques
- Hydrogen-Ion Concentration
- Meat Products
- Muscle Proteins -- genetics
- Muscle, Skeletal -- chemistry
- Phenotype
- Polymorphism, Single Nucleotide
- Red Meat
- Subcutaneous Fat -- chemistry
- Swine -- genetics
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Publication Type: Journal Article
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