Author

A. Pantano

OpenAlex ID: A5085061380

Relationship between glycolytic potential and technological quality of meat and dry-cured Parma ham in the Italian heavy pig.

2000 · Leonardo Nanni Costa, Domenico Pietro Lo Fiego, et al. · 5

Influence of pre-slaughter resting time on carcass and ham quality in Italian heavy pigs

1998 · Russo Russo, Leonardo Nanni Costa, et al. · 2

Effect of dietary protein level and fasting length on enzymatic activity of cathepsin B in live muscle and in meat from heavy finishing pigs

2022 · P. Trevisi, A. Pantano, et al. · Animal - Open Space

Works count: 3

Citation count: 7

H-index: 2

I10-index: