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Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

✍ Scribed by Annalisa Casaburi; M-Conception Aristoy; Silvana Cavella; Rossella Di Monaco; Danilo Ercolini; Fidel Toldrá; Francesco Villani

Book ID: 116737015
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 447 KB
Volume: 76
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2006.11.011

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