Università Cattolica del Sacro Cuore

The healthy way to produce Salami - issue#2

The Microsaluber project is aimed at producing salami with a lower content of salt.
 


Annalisa Rebecchi and Francesco Miragoli, from the Research Center of Biotecnology of Università Cattolica del Sacro Cuore in Cremona,  illustrate in a video an innovative research project, developed in partnership with local food industries.