Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters-Reference-Cited by-同舟云学术

Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

Published:2021-10 Issue: Volume:180 Page:108584
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rocchetti Gabriele,Rebecchi Annalisa,Dallolio Michele,Braceschi Gianpaolo,Domínguez Rubén,Dallolio Giuliano,Trevisan Marco,Lorenzo José M.,Lucini Luigi

Publisher

Elsevier BV

Subject

Food Science

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