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Journal of Food Quality
Volume 2017, Article ID 8089135, 5 pages
https://doi.org/10.1155/2017/8089135
Research Article

Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Department of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, Italy

Correspondence should be addressed to Marcello Trevisani; ti.obinu@inasivert.ollecram

Received 29 November 2016; Accepted 18 January 2017; Published 1 February 2017

Academic Editor: Marta Laranjo

Copyright © 2017 Marcello Trevisani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Marcello Trevisani, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, and Roberto Rosmini, “Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami,” Journal of Food Quality, vol. 2017, Article ID 8089135, 5 pages, 2017. https://doi.org/10.1155/2017/8089135.