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Effect of fresh pork meat conditioning on quality characteristics of salami

Cristina Alamprese1, Lorenzo Fongaro1, Ernestina Casiraghi1

  • 1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.

Meat Science
|May 24, 2016
PubMed

Keywords:
ColorFT-NIR spectroscopyMeat conditioningRipeningSalamiTexture

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