Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation
Author:
Affiliation:
1. Department Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy
2. Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research, Palermo, Italy
Funder
Dipartimento Regionale delle Attività produttive
Applicazioni biotecnologiche e bioinformatiche per la tracciabilità e sicurezza alimentare delle produzioni carnee siciliane
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1842503
Reference51 articles.
1. Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese
2. Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese
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