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Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the trad...
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| Vydáno v: | Ital J Food Saf |
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| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
PAGEPress Publications, Pavia, Italy
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076671/ https://ncbi.nlm.nih.gov/pubmed/27800321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.2112 |
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