The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham.

MLA

Latorre, M. A., et al. “The Increase of Slaughter Weight in Gilts as a Strategy to Optimize the Production of Spanish High Quality Dry-Cured Ham.” Journal of Animal Science, vol. 87, no. 4, Apr. 2009, pp. 1464–71. EBSCOhost, https://doi.org/10.2527/jas.2008-1362.

APA

Latorre, M. A., Ripoll, G., García-Belenguer, E., & Ariño, L. (2009). The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham. Journal of Animal Science, 87(4), 1464–1471. https://doi.org/10.2527/jas.2008-1362

Chicago

Latorre, M A, G Ripoll, E García-Belenguer, and L Ariño. 2009. “The Increase of Slaughter Weight in Gilts as a Strategy to Optimize the Production of Spanish High Quality Dry-Cured Ham.” Journal of Animal Science 87 (4): 1464–71. doi:10.2527/jas.2008-1362.