Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were...

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Detalles Bibliográficos
Autores principales: Ranucci, David, Roila, Rossana, Miraglia, Dino, Arcangeli, Chiara, Vercillo, Francesca, Bellucci, Sara, Branciari, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784587/
https://www.ncbi.nlm.nih.gov/pubmed/31632930
http://dx.doi.org/10.4081/ijfs.2019.8195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784587/
https://www.ncbi.nlm.nih.gov/pubmed/31632930
http://dx.doi.org/10.4081/ijfs.2019.8195

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