Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

Author:

Osimani AndreaORCID,Belleggia Luca,Botta Cristian,Ferrocino Ilario,Milanović Vesna,Cardinali Federica,Haouet M. Naceur,Garofalo Cristiana,Mozzon Massimo,Foligni Roberta,Aquilanti Lucia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference93 articles.

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2. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures;Ammor;Food Microbiology,2005

3. Detection of biogenic amines and tyramine-producing bacteria in fermented sausages from Switzerland;Anderegg;Journal of Food Protection,2020

4. EURL Lm Technical Guidance Document for conducting shelflife studies on Listeria monocytogenes in ready-to-eat foods,2019

5. The microbial ecology of a typical Italian salami during its natural fermentation;Aquilanti;International Journal of Food Microbiology,2007

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