Davoli, Roberta <br/><br/>
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] 

 -  Meat science  Apr 2017 
 - 73-81 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2016.11.018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>AMP-Activated Protein Kinases--genetics<br/>Animals<br/>Cathepsin B--genetics<br/>Cathepsin F--genetics<br/>Connectin--genetics<br/>Cytoskeletal Proteins--genetics<br/>Food Handling<br/>Food Quality<br/>Gene Frequency<br/>Genetic Markers<br/>Genotyping Techniques<br/>Hydrogen-Ion Concentration<br/>Meat Products<br/>Muscle Proteins--genetics<br/>Muscle, Skeletal--chemistry<br/>Phenotype<br/>Polymorphism, Single Nucleotide<br/>Red Meat<br/>Subcutaneous Fat--chemistry<br/>Swine--genetics