Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami
The aim of this study was to compare the effect of a commercial formulation consisting of natural ingredients and dextrose on the production of salami. We analysed the effect on microbiological, physico-chemical and sensorial properties in the production of nitrite-free swine and roe deer (Capreolus...
Main Authors: | Luca Grispoldi, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Chrystalleni Hadjicharalambous, Beniamino Cenci-Goga |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2021-01-01
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Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/1828051X.2021.1874843 |
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