Zappaterra, M.; Zambonelli, P.; Schivazappa, C.; Simoncini, N.; Virgili, R.; Stefanon, B.; Davoli, R.
Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals 2021, 11, 68.
https://doi.org/10.3390/ani11010068
AMA Style
Zappaterra M, Zambonelli P, Schivazappa C, Simoncini N, Virgili R, Stefanon B, Davoli R.
Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals. 2021; 11(1):68.
https://doi.org/10.3390/ani11010068
Chicago/Turabian Style
Zappaterra, Martina, Paolo Zambonelli, Cristina Schivazappa, Nicoletta Simoncini, Roberta Virgili, Bruno Stefanon, and Roberta Davoli.
2021. "Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs" Animals 11, no. 1: 68.
https://doi.org/10.3390/ani11010068
APA Style
Zappaterra, M., Zambonelli, P., Schivazappa, C., Simoncini, N., Virgili, R., Stefanon, B., & Davoli, R.
(2021). Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals, 11(1), 68.
https://doi.org/10.3390/ani11010068