Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami
Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were...
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| Автори: | , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
PAGEPress Publications
2019-10-01
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| Серія: | Italian Journal of Food Safety |
| Предмети: | |
| Онлайн доступ: | https://www.pagepressjournals.org/index.php/ijfs/article/view/8195 |
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