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Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh

Roberta Davoli1, Cristina Schivazappa2, Paolo Zambonelli1

  • 1Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, 40127 Bologna, Italy.

Meat Science
|January 9, 2017
PubMed

Keywords:
SNPdry-cured ham processinglongissimus muscle quality traitsporcine carcass traits

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