Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

SIMPLE SUMMARY: Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breed...

Descripción completa

Detalles Bibliográficos
Autores principales: Škrlep, Martin, Čandek-Potokar, Marjeta, Batorek-Lukač, Nina, Tomažin, Urška, Flores, Mónica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406518/
https://www.ncbi.nlm.nih.gov/pubmed/30759790
http://dx.doi.org/10.3390/ani9020055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406518/
https://www.ncbi.nlm.nih.gov/pubmed/30759790
http://dx.doi.org/10.3390/ani9020055

Ejemplares similares