Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Raffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, Giovanna Gallo, Maria De Angelis, Antonello Paparella, Walter P. Hammes, Marco GobbettiVolume:
79
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.09.006
File:
PDF, 545 KB
english, 2008