The experiment studied the effect of two different fat inclusion levels (30% and 40%). NaCl contents (2. 4 and 2. 6%) and starter cultures (lactic acid bacteria (LAB) 6: L. https://www.roneverhart.com/M-M-s-Peanut-Bulk-25LB-Case/
Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
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