Biochemical and sensory characteristics of traditional...

Meat Science 2007 Vol. 76; Iss. 2

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Annalisa Casaburi, M-Conception Aristoy, Silvana Cavella, Rossella Di Monaco, Danilo Ercolini, Fidel Toldrá, Francesco Villani
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Volume:
76
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2006.11.011
File:
PDF, 447 KB
english, 2007
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