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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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| Veröffentlicht in: | Ital J Food Saf |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
PAGEPress Publications, Pavia, Italy
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6784587/ https://ncbi.nlm.nih.gov/pubmed/31632930 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8195 |
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