Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product

In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the trad...

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Detalles Bibliográficos
Autores principales: Dalzini, Elena, Cosciani-Cunico, Elena, Pavoni, Enrico, Bertasi, Barbara, Daminelli, Paolo, Finazzi, Guido, Losio, Marina N., Varisco, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076671/
https://www.ncbi.nlm.nih.gov/pubmed/27800321
http://dx.doi.org/10.4081/ijfs.2014.2112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076671/
https://www.ncbi.nlm.nih.gov/pubmed/27800321
http://dx.doi.org/10.4081/ijfs.2014.2112

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