Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

✍ Scribed by Giulia Tabanelli; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini

• Book ID: 116486747
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 670 KB
• Volume: 26
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2012.01.049