Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

por Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, Fausto Gardini
Publicado 2021

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality

por Macarena Egea, Irene Peñaranda, María Dolores Garrido, María Belén Linares, Cristian Jesus Sánchez, Josefa Madrid, Juan Orengo, Fuensanta Hernández, María Arantzazu Aguinaga Casañas, Alberto Baños, Belén Barrero Domínguez, Silvia López Feria, Silvia Martínez Miró
Publicado 2021