• Improving the quality of dry-cured sausages using pork from rustic breeds 

      Banon, Sancho; Bedia, Mario; Almela, Elisabeth; Martinez, Pedro Jose
      Agricultural and Food Science : 3 (MTT Agrifood Research FinlandThe Scientific Agricultural Society of Finland, 2010)
      The use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early ...