✦ LIBER ✦

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

✍ Scribed by Raffaella Di Cagno; Clemencia Chaves Lòpez; Rosanna Tofalo; Giovanna Gallo; Maria De Angelis; Antonello Paparella; Walter P. Hammes; Marco Gobbetti

Book ID: 116737245
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 545 KB
Volume: 79
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.09.006

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparison of the microbiological, compo

Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

✍ Raffaella Di Cagno; Jean Banks; Liz Sheehan; Patrick F. Fox; E.Y. Brechany; Aldo 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 377 KB

Comparison of the Compositional, Microbi

Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

✍ R. Coda; E. Brechany; M. De Angelis; S. De Candia; R. Di Cagno; M. Gobbetti 📂 Article 📅 2006 🏛 American Dairy Science Association 🌐 English ⚖ 649 KB

Comparison of the volatile composition a

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

✍ Luis Javier R. Barron; Yolanda Redondo; Cristian E. Flanagan; Francisco J. Pérez 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 269 KB