Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions-Reference-Cited by-同舟云学术

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Published:2020-05 Issue: Volume:87 Page:103385
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Settanni Luca,Barbaccia Pietro,Bonanno Adriana,Ponte Marialetizia,Di Gerlando Rosalia,Franciosi Elena^ORCID,Di Grigoli Antonino,Gaglio Raimondo

Funder

University of Palermo

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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