Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://akademiai.com/doi/pdf/10.1556/AAlim.2013.0006
Reference19 articles.
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2. Production of biogenic amines in “Salamini italiani alla cacciatora PDO”;Coïsson J.D.;Meat Sci.,2004
3. Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage;Dellaglio S.;Meat Sci.,1996
4. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages;Di Cagno R.;Meat Sci.,2008
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