Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

✍ Scribed by Massimiliano Spaziani; Manuela Del Torre; Mara Lucia Stecchini

• Book ID: 116737486
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 300 KB
• Volume: 81
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.06.017