Souza, Camila; Pollonio, Marise; Penna, Ana Lúcia; Barretto, Andrea Carla(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat ...