Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

✍ Scribed by B.T. Cenci-Goga; P.V. Rossitto; P. Sechi; S. Parmegiani; V. Cambiotti; J.S. Cullor

• Book ID: 116738453
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 424 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.09.022