Agricultural and Food Science - Selaus asiasanan mukaan "salami"
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Improving the quality of dry-cured sausages using pork from rustic breeds
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 ...