The “montado”: determinant factor affecting the carcass characteristics and the quality of dry cured hams of Alentejano pig
The objective of this study was to assess the effect of the finishing system (under montanheira or with commercial feed) on carcass characteristics and dry cured-ham of Alentejano pigs. 24 pigs were fattening until 130 kg LW under montanheira and 24 pigs were fattening with commercial feed. Carcasse...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | lecture |
| Idioma: | por |
| Publicado em: |
2014
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/9375 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/9375 |