Domenico Pietro Lo Fiego

Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig

Domenico Pietro Lo Fiego, P. Santoro, P. Macchioni et al. · Meat Science · 2004 · 128 citations

Agriculture, Animal Sciences, Animal Nutrition +16

Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype

Leonardo Nanni Costa, Domenico Pietro Lo Fiego, Stefania Dall’Olio et al. · Meat Science · 2002 · 92 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

Monica Laureati, Susanna Buratti, G. Giovanelli et al. · Meat Science · 2013 · 91 citations · Full text

Agriculture, Food Science, Food Analysis +4

Shelf life of pork from five different quality classes

L. Faucitano, Maria Cristina Ielo, Céline Ster et al. · Meat Science · 2009 · 73 citations · Full text

Agriculture, Animal Sciences, Food Science +14

The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

Domenico Pietro Lo Fiego, P. Santoro, P. Macchioni et al. · Meat Science · 2003 · 60 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17