Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

SIMPLE SUMMARY: Consumers’ interest in local food productions is constantly increasing thanks to their well-known nutritional properties. Several authors have demonstrated the influence of meat from indigenous pigs breeds on chemical, physical, and organoleptic features of meat products such as sala...

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Detalles Bibliográficos
Autores principales: Ambrosio, Rosa Luisa, Smaldone, Giorgio, Di Paolo, Marika, Vollano, Lucia, Ceruso, Marina, Anastasio, Aniello, Marrone, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614485/
https://www.ncbi.nlm.nih.gov/pubmed/34827792
http://dx.doi.org/10.3390/ani11113060

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614485/
https://www.ncbi.nlm.nih.gov/pubmed/34827792
http://dx.doi.org/10.3390/ani11113060

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