Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

SIMPLE SUMMARY: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreove...

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Detalles Bibliográficos
Autores principales: Parrini, Silvia, Sirtori, Francesco, Acciaioli, Anna, Becciolini, Valentina, Crovetti, Alessandro, Franci, Oreste, Romani, Annalisa, Scardigli, Arianna, Bozzi, Riccardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022300/
https://www.ncbi.nlm.nih.gov/pubmed/31861711
http://dx.doi.org/10.3390/ani10010014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022300/
https://www.ncbi.nlm.nih.gov/pubmed/31861711
http://dx.doi.org/10.3390/ani10010014

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