Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality by Silvia Parrini, Chiara Aquilani, Carolina Pugliese, Riccardo Bozzi, Francesco Sirtori

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Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile by Francesco Sirtori, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati, Carolina Pugliese

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Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ by Francesco Sirtori, Riccardo Bozzi, Oreste Franci, Luca Calamai, Alessandro Crovetti, Antonio Bonelli, Doria Benvenuti, Chiara Aquilani, Carolina Pugliese

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Influence of Wet Ageing on Beef Quality Traits by Francesco Sirtori, Silvia Parrini, Maria Chiara Fabbri, Chiara Aquilani, Aldo Dal Prà, Alessandro Crovetti, Giovanni Brajon, Riccardo Bozzi

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Cardoon Meal as Alternative Protein Source to Soybean Meal for Limousine Bulls Fattening Period: Effects on Growth Performances and Meat Quality Traits by Lapo Nannucci, Francesco Mariottini, Silvia Parrini, Francesco Sirtori, Riccardo Bozzi, Michele Falce, Chiara Aquilani, Andrea Confessore, Antonello Cannas, Giovanni Brajon

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Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy by Silvia Parrini, Francesco Sirtori, Marjeta Čandek-Potokar, Rui Charneca, Alessandro Crovetti, Ivona Djurkin Kušec, Elena González Sanchez, Mercedes Maria Izquierdo Cebrian, Ana Haro Garcia, Danijel Karolyi, Benedicte Lebret, Alberto Ortiz, Nuria Panella-Riera, Matthias Petig, Preciosa Jesus da Costa Pires, David Tejerina, Violeta Razmaite, Chiara Aquilani, Riccardo Bozzi

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