Articles citing this paper
Quality and sensory characteristics of Culatello dry-cured products obtained from the Italian autochthonous pig Suino Nero Lucano and from a modern crossbred pig
Annamaria Perna A B , Amalia Simonetti A , Immacolata Intaglietta A and Emilio Gambacorta A
+ Author Affiliations
- Author Affiliations
A School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10 – 85100 Potenza, Italy.
B Corresponding author. Email: anna.perna@unibas.it
Animal Production Science 55(9) 1192-1199 https://doi.org/10.1071/AN14416
Submitted: 21 February 2014 Accepted: 4 July 2014 Published: 1 October 2014
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