Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage
Crossref DOI link: https://doi.org/10.1007/s00217-015-2591-y
Published Online: 2015-11-23
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Di Luccia, Aldo
Tremonte, Patrizio
Trani, Antonio
Loizzo, Pasquale
La Gatta, Barbara
Succi, Mariantonietta
Sorrentino, Elena
Coppola, Raffaele
Text and Data Mining valid from 2015-11-23