Quality traits of Ciauscolo salami from meat of pigs fed rosemary extract enriched diet
The microbiological, chemical-physical and organoleptic characteristics of four batches of Ciauscolo salami, two made from meat of pigs fed diet integrated with 0.2% of rosemary extract (RS) and two controls (CSs), were considered. Three samples for each batch were in double analyzed for total bacte...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2013-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/943 |