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Viviana Bolletta; Ruggero Menci; Bernardo Valenti; Luciano Morbidini; Maurizio Servili; Agnese Taticchi; Emanuele Lilli; Mariano Pauselli. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Science 2024, 213, 109479 .

Viviana Bolletta, Ruggero Menci, Bernardo Valenti, Luciano Morbidini, Maurizio Servili, Agnese Taticchi, Emanuele Lilli, Mariano Pauselli. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Science. 2024; 213 ():109479.

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