Quality Attributes of Milano Salami, an Italian Dry-Cured Sausage-Reference-Cited by-同舟云学术

Quality Attributes of Milano Salami, an Italian Dry-Cured Sausage

Published:1996-01-01 Issue:5 Volume:44 Page:1248-1252
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Casiraghi Ernestina¹,Pompei Carlo¹,Dellaglio Stefano¹,Parolari Giovanni¹,Virgili Roberta¹

Affiliation:

1. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sezione di Tecnologie Alimentari, Università degli Studi di Milano, Via Celoria 2, I-20133 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950496h

Reference19 articles.

1. Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

2. Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage

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