Differences in Fatty Acid Profile and Physical-Chemical Composition of <i>Slavonska slanina</i>—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs
The objective of this study was to compare the psysico-chemical composition and fatty acid (FFA) profile of traditional dry cured bacon <i>Slavonska slanina</i>, produced from the authentic Black Slavonian Pig (BP) and modern pigs (MP), using traditional homemade principles. The samples...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/12/7/924 |