Influence of different casings on salami produced with meat from buffalo and podolian cattle

Journal of Food Quality

Volumn 35, Issue 2, 2012, Pages 127-136

  Conte, A ^a   Marino, R ^a   Della Malva, A ^a   Sevi, A ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR CHARACTERISTICS; COLOR PARAMETER; FERMENTED SAUSAGES; MICROBIAL LOADS; NUTRITIONAL PROPERTIES; PROCESSED MEAT; RIPENING TIME; SENSORY PROPERTIES;

MECHANICAL PROPERTIES; POLYUNSATURATED FATTY ACIDS; TEXTURES;

MEATS;

BOS;

EID: 84859395027     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00437.x     Document Type: Article

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