Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Author:

Casaburi Annalisa,Aristoy M-Conception,Cavella Silvana,Di Monaco Rossella,Ercolini Danilo,Toldrá Fidel,Villani Francesco

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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4. Free amino acids and proteolysis involved in “salchichon” processing;Beriain;Food Control,2000

5. A new, rapid, high-sensitivity analysis of amino acids in food types samples;Bidlingmeyer;Journal Association of Official Analytical Chemists,1987

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