Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

Published 2007 View Full Article

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Title
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 79, Issue 2, Pages 224-235
Publisher
Elsevier BV
Online
2007-09-17
DOI
10.1016/j.meatsci.2007.09.006

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