Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics-Reference-Cited by-同舟云学术

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics

Published:2016-01-22 Issue:10 Volume:118 Page:1475-1485
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Branciari Raffaella¹,Balzano Michele²,Pacetti Deborah²,Trabalza‐Marinucci Massimo¹,Della Casa Giacinto³,Miraglia Dino¹,Capotorti Andrea⁴,Frega Natale G.²,Ranucci David¹

Affiliation:

1. Department of Veterinary MedicineUniversity of PerugiaPerugiaItaly

2. Department of Agricultural, Food and Environmental SciencesPolytechnic University MarcheAnconaItaly

3. Council for Agricultural Research and Economics Research Unit for Swine HusbandrySan Cesario sul PanaroItaly

4. Department of Mathematics and Computer SciencesUniversity of PerugiaPerugiaItaly

Funder

Ministry of Economic Development, Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500381

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