title: The quality of raw and cured hams as affected by the dietary replacement of soya bean meal with alternative protein sources.
authors: Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali, Università degli Studi di Bologna, Bologna, Italy. attilio.mordenti@unibo.it
authors: A L
authors: AL
authors: Mordenti
authors: R
authors: R
authors: Boccuzzi
authors: G
authors: G
authors: Martelli
authors: G
authors: G
authors: Zaghini
authors: L
authors: L
authors: Sardi
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet / Q000662:veterinary; D004044:Dietary Proteins / Q000032:analysis* / Q000494:pharmacology; D008460:Meat / Q000592:standards*; D013025:Glycine max / Q000737:chemistry*; D013552:Swine / Q000502:physiology
chemical_list: D004044:Dietary Proteins