Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet

The microbiological, chemical-physical and organoleptic characteristics of four batches of Ciauscolo salami, two made from meat of pigs fed diet integrated with 0.2% of rosemary extract (RS) and two controls (CSs), were considered. Three samples for each batch were in double analyzed for total bacte...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak:	David Ranucci, Raffaella Branciari, Gabriele Acuti, Giacinto Della Casa, Massimo Trabalza-Marinucci, Dino Miraglia
Formatua:	Artikulua
Hizkuntza:	English
Argitaratua:	PAGEPress Publications 2013-06-01
Saila:	Italian Journal of Food Safety
Gaiak:	Rosemary extract, Dry fermented sausage, Food microbiology, Lipid oxidation, Sensory anaysis
Sarrera elektronikoa:	http://www.pagepressjournals.org/index.php/ijfs/article/view/943

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