![](/img/cover-not-exists.png)
Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures
Villani, F., Casaburi, A., Pennacchia, C., Filosa, L., Russo, F., Ercolini, D.Volume:
73
Language:
english
Journal:
Applied and Environmental Microbiology
DOI:
10.1128/AEM.01072-07
Date:
September, 2007
File:
PDF, 364 KB
english, 2007