Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality - Concepedia

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Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality

102

Citations

15

References

2003

Year

C. Severini, Teresa De Pilli, Antonietta Baiano

Food ChemistryNutritionHealth SciencesFood CompositionFood AnalysisPork BackfatSensorial QualityFood EngineeringFood QualityFood TechnologyFood SafetyPartial Substitution

References

	Year	Citations

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