pancetta arrotolata
Selected indexed studies
- Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. (Foods, 2021) [PMID:34359389]
- Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product. (Int J Food Microbiol, 2014) [PMID:24361828]
- Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage. (J Agric Food Chem, 2007) [PMID:17447788]
_Worker-drafted node — pending editorial review._
Connections
pancetta arrotolata helps
Sources
- Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product. (2014) pubmed
- Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers. (2019) pubmed
- Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. (2021) pubmed
- Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs. (2021) pubmed
- Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage. (2007) pubmed
- Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina. (2020) pubmed