PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing
- DOI
- 10.1016/j.meatsci.2012.06.021
- Published
- 2012-12
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2012.06.021,
title = {PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing},
author = {M. Škrlep and M. Čandek-Potokar and B. Žlender and N. Robert and V. Santé-Lhoutellier and P. Gou},
year = {2012},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2012.06.021},
url = {https://doi.org/10.1016/j.meatsci.2012.06.021}
}RIS
TY - JOUR TI - PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing AU - M. Škrlep AU - M. Čandek-Potokar AU - B. Žlender AU - N. Robert AU - V. Santé-Lhoutellier AU - P. Gou PY - 2012 JO - Meat Science DO - 10.1016/j.meatsci.2012.06.021 UR - https://doi.org/10.1016/j.meatsci.2012.06.021 ER -
APA
Škrlep, M., Čandek-Potokar, M., Žlender, B., Robert, N., Santé-Lhoutellier, V., & Gou, P. (2012). PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing. Meat Science. https://doi.org/10.1016/j.meatsci.2012.06.021
Source records
- crossref · retrieved 2026-09-27T12:21:59.513Z