Comin, M.; Pesenti Rossi, G.; Lanzoni, L.; Prasinou, P.; Lopez, A.; Vignola, G.; Barbieri, S.; Dalla Costa, E.
Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat? Animals 2024, 14, 1284.
https://doi.org/10.3390/ani14091284
AMA Style
Comin M, Pesenti Rossi G, Lanzoni L, Prasinou P, Lopez A, Vignola G, Barbieri S, Dalla Costa E.
Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat? Animals. 2024; 14(9):1284.
https://doi.org/10.3390/ani14091284
Chicago/Turabian Style
Comin, Marta, Gaia Pesenti Rossi, Lydia Lanzoni, Paraskevi Prasinou, Annalaura Lopez, Giorgio Vignola, Sara Barbieri, and Emanuela Dalla Costa.
2024. "Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat?" Animals 14, no. 9: 1284.
https://doi.org/10.3390/ani14091284
APA Style
Comin, M., Pesenti Rossi, G., Lanzoni, L., Prasinou, P., Lopez, A., Vignola, G., Barbieri, S., & Dalla Costa, E.
(2024). Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat? Animals, 14(9), 1284.
https://doi.org/10.3390/ani14091284