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

标题
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
作者
关键词
-
出版物
MEAT SCIENCE
Volume 79, Issue 2, Pages 224-235
出版商
Elsevier BV
发表日期
2007-09-17
DOI
10.1016/j.meatsci.2007.09.006

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