Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures-Reference-Cited by-同舟云学术

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

Published:2007-06 Issue:2 Volume:76 Page:295-307
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

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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