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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |