Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits-Reference-Cited by-同舟云学术

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Published:2020-01-01 Issue:1 Volume:18 Page:383-391
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Maniaci Giuseppe¹,Alabiso Marco¹,Francesca Nicola¹,Giosuè Cristina²,Di Grigoli Antonino¹,Corona Onofrio¹,Cardamone Cinzia³,Graci Graziella³,Portolano Baldassarre¹,Bonanno Adriana¹

Affiliation:

1. Dipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, Italy

2. National Research Council of Italy - Institute of Anthropic Impacts and Sustainability in marine environment (IAS-CNR), Campobello di Mazara, Italy

3. Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi), Palermo, Italy

Funder

Sicilian Region

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1762746

Reference34 articles.

1. SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF “BRESAOLA” FROM PODOLIAN YOUNG BULLS

2. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

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