Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami-Reference-Cited by-同舟云学术

Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

Published:2021-01-01 Issue:1 Volume:20 Page:132-142
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Grispoldi Luca¹^ORCID,Karama Musafiri²,Sechi Paola¹,Iulietto Maria Francesca¹^ORCID,Hadjicharalambous Chrystalleni³,Cenci-Goga Beniamino¹²^ORCID

Affiliation:

1. Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, University of Perugia, Perugia, Italy

2. Faculty of Veterinary Science, Department of Paraclinical Sciences, University of Pretoria, Onderstepoort, South Africa

3. Department of Chemistry, University of Crete, Heraklion, Greece

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2021.1874843

Reference33 articles.

1. Alternatives to nitrite in processed meat: Up to date

2. Anonymus. 2004. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs. Official Journal of the European Union, L139, 30.4.2004

3. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami;Antioxidants;2022-06-22