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Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pig...
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| Udgivet i: | Ital J Food Saf |
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| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
PAGEPress Publications, Pavia, Italy
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5850048/ https://ncbi.nlm.nih.gov/pubmed/29564235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2017.6906 |
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