Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Submitted: 13 July 2017
Accepted: 14 October 2017
Published: 26 February 2018
Accepted: 14 October 2017
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Miraglia D, Ranucci D, Trabalza-Marinucci M, Acuti G, Forte C, Codini M, Roila R, Branciari R. Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract. Ital J Food Safety [Internet]. 2018 Feb. 26 [cited 2024 Apr. 25];6(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/6906
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