Nero Siciliano pigs proposed as a traditional quality product:Comparison between salami made from black pig's meat and white pig's meat

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

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Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

V.M. Moretti, Giuseppe Madonia, Carlo Diaferia et al. · Meat Science · 2003 · 151 citations

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Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition

Carolina Pugliese, Giuseppe Madonia, Vincenzo Chiofalo et al. · Meat Science · 2003 · 67 citations · Full text

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Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

P. Baldini, E Cantoni, F. Colla et al. · Food Research International · 2000 · 43 citations

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