Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pig...

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Detalles Bibliográficos
Autores principales: Miraglia, Dino, Ranucci, David, Trabalza-Marinucci, Massimo, Acuti, Gabriele, Forte, Claudio, Codini, Michela, Roila, Rossana, Branciari, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5850048/
https://www.ncbi.nlm.nih.gov/pubmed/29564235
http://dx.doi.org/10.4081/ijfs.2017.6906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5850048/
https://www.ncbi.nlm.nih.gov/pubmed/29564235
http://dx.doi.org/10.4081/ijfs.2017.6906

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