Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages-Reference-Cited by-同舟云学术

Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

Published:2012-03 Issue:3 Volume:90 Page:599-606
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cenci-Goga B.T.,Rossitto P.V.,Sechi P.,Parmegiani S.,Cambiotti V.,Cullor J.S.

Funder

MIUR

Publisher

Elsevier BV

Subject

Food Science

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