1. Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics. Issue 10 (22nd January 2016) Authors: Branciari, Raffaella; Balzano, Michele; Pacetti, Deborah; Trabalza‐Marinucci, Massimo; Della Casa, Giacinto; Miraglia, Dino; Capotorti, Andrea; Frega, Natale G.; Ranucci, David Journal: European journal of lipid science and technology Issue: Volume 118:Issue 10(2016) Page Start: 1475 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗