Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
- Polizzi, G.
- Casalino, L.
- Di Paolo, M.
- Sardo, A.
- Vuoso, V.
- Franco, C.M.
- Marrone, R.
Revista:
Applied Sciences (Switzerland)
ISSN: 2076-3417
Ano de publicación: 2024
Volume: 14
Número: 7
Tipo: Artigo
