The aim of this work was to study the physico-chemical and microbiological parameters of 10 Italian fermented sausages, produced industrially, in order to highlight the differences in relation to their size. The sausages were classified as small, medium and large and the data concerning every feature considered were analysed with some statistical explorative tools: ANOVA, principal component analysis (PCA) and linear discriminant analysis (LDA).

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

TABANELLI, GIULIA;BARGOSSI, ELEONORA;GARDINI, ALDO;LANCIOTTI, ROSALBA;GARDINI, FAUSTO;MONTANARI, CHIARA
2016

Abstract

The aim of this work was to study the physico-chemical and microbiological parameters of 10 Italian fermented sausages, produced industrially, in order to highlight the differences in relation to their size. The sausages were classified as small, medium and large and the data concerning every feature considered were analysed with some statistical explorative tools: ANOVA, principal component analysis (PCA) and linear discriminant analysis (LDA).
Tabanelli, Giulia; Bargossi, Eleonora; Gardini, Aldo; Lanciotti, Rosalba; Magnani, Rudy; Gardini, Fausto; Montanari, Chiara
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/550672
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