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Changes in the chemical and sensory profile of ripened Ital..:
Rocchetti, Gabriele
;
Rebecchi, Annalisa
;
Dallolio, Michele
...
Meat Science. 180 (2021) - p. 108584 , 2021
Link:
https://doi.org/10.1016/j.meatsci.2021.108584
RT Journal T1
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2021.108584&Exemplar=1&LAN=DE A1 Rocchetti, Gabriele A1 Rebecchi, Annalisa A1 Dallolio, Michele A1 Braceschi, Gianpaolo A1 Domínguez, Rubén A1 Dallolio, Giuliano A1 Trevisan, Marco A1 Lorenzo, José M. A1 Lucini, Luigi PB Elsevier BV YR 2021 SN 0309-1740 JF Meat Science VO 180 SP 108584 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2021.108584 DO https://doi.org/10.1016/j.meatsci.2021.108584 SF ELIB - SuUB Bremen
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