Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
The experiment studied the effect of two different fat 2003 lexus es300 coolant type inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L.curvatus/S.xylosus; LAB 8: L.sakei/S.xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami.With this purpose, 8 batch