Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

✍ Scribed by Villani, F.; Casaburi, A.; Pennacchia, C.; Filosa, L.; Russo, F.; Ercolini, D.

• Book ID: 125485577
• Publisher: American Society for Microbiology
• Year: 2007
• Tongue: English
• Weight: 364 KB
• Volume: 73
• Category: Article
• ISSN: 0099-2240
• DOI: 10.1128/AEM.01072-07