Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the e...
Main Authors: | Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, Mónica Flores |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-02-01
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Series: | Animals |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2615/9/2/55 |
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