The process of the industrial production of beef and horse slinzega is described. The analysis has shown variability in proximate composition, in fat content, salt content and in water activity, mainly owing to lack of standardization of raw meat selection and trimming phase
Caratteristiche della slinzega valtellinese / P. Cattaneo, M. Tomè. - In: ARCHIVIO VETERINARIO ITALIANO. - ISSN 0004-0479. - 55:6(2004), pp. 33-39.
Caratteristiche della slinzega valtellinese
P. CattaneoPrimo
;
2004
Abstract
The process of the industrial production of beef and horse slinzega is described. The analysis has shown variability in proximate composition, in fat content, salt content and in water activity, mainly owing to lack of standardization of raw meat selection and trimming phase
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