Pagliarini, Ella <br/><br/>
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.  [electronic resource] 

 -  Journal of the science of food and agriculture  Feb 2016 
 - 798-806 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7151  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Breeding<br/>Consumer Behavior<br/>Culture<br/>Food Handling--methods<br/>Genotype<br/>Humans<br/>Italy<br/>Meat--analysis<br/>Meat Products--analysis<br/>Sensation<br/>Smell<br/>Species Specificity<br/>Sus scrofa--genetics<br/>Taste