![](/img/cover-not-exists.png)
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions
Giulia Tabanelli, Fabio Coloretti, Cristiana Chiavari, Luigi Grazia, Rosalba Lanciotti, Fausto GardiniVolume:
26
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2012.01.049
File:
PDF, 670 KB
english, 2012