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Meat Science|November 9, 2011
Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective textureG Parolari, R Virgili, C SchivazappaMeat Science|November 9, 2011
Lipolysis in dry-cured ham maturationC S Vestergaard, C Schivazappa, R VirgiliMeat Science|July 31, 2015
Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham productionA Pinna, C Schivazappa, R Virgili, et al.Meat Science|December 7, 2019
Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured hamA Pinna, G Saccani, C Schivazappa, et al.Food Chemistry|August 27, 2022
Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFAG Saccani, M Bergamaschi, C Schivazappa, et al.Meat Science|November 9, 2011
Analysis of raw meat to predict proteolysis in Parma hamC Schivazappa, M Degni, L Nanni Costa, et al.Animal : an International Journal of Animal Bioscience|June 16, 2023
Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary studyJ Vegni, M Zappaterra, R Davoli, et al.Journal of Animal Science|October 14, 2003
Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigsR Virgili, M Degni, C Schivazappa, et al.Pageof 1