New strategies for reducing the pork back-fat content in typical Italian salami

Meat Science

Volumn 81, Issue 1, 2009, Pages 263-269

  Del Nobile, Matteo Alessandro ^a   Conte, Amalia ^a   Incoronato, Anna Lucia ^a   Panza, Olimpia ^a   Sevi, Agostino ^a   Marino, Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Extra virgin olive oil; Fat substitution; Salami; Whey protein; White pan bread

Indexed keywords

EID: 53349164218     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.07.026     Document Type: Article

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