Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
- 1 June 2007
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 76 (2), 295-307
- https://doi.org/10.1016/j.meatsci.2006.11.011
Abstract
No abstract availableKeywords
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