Liha töötlemine
T (°C) time (%)
24 to 15 5–6 35 0.82–0.90 5.8–6.7 1.1–2.1 : 1 Air Southern Italy Parente et al. (2001)
Air Salciccia/Soppressata Villani et al. (2007)
Naples-style salami Bonomo et al. (2008)
30 to 12 5–6 35 Coppola et al. (2000)
22 to 12 4–17 40–46 5.2 Air Nort East Italian salami Comi et al. (2005)
Rantsiou et al. (2005)
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