HIGHLIGHTS
- who: Italian-type salami from the Department of Animal Medicine, Production and Health, University of Padova, Agripolis have published the Article: Fat Inclusion Level NaCl Content and LAB Starter Cultures in the Manufacturing of Ostrich, in the Journal: Foods 2020, 9, x FOR PEER REVIEW of /2020/
- what: On the basis of the aforementioned considerations, this research work aimed to study the effects of two different fat and salt inclusion levels and two different LAB starter cultures on the quality of an Italian-type slow-fermented salami manufactured with ostrich meat and evaluated at two . . .
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