Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy

Author:

Iacumin Lucilla,Osualdini Milena,Bovolenta Stefano,Boscolo Daria,Chiesa Luca,Panseri Sara,Comi Giuseppe

Funder

Ministry of Education, University and Research

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

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

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