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.
Zeitschrift:
Applied Sciences (Switzerland)
ISSN: 2076-3417
Datum der Publikation: 2024
Ausgabe: 14
Nummer: 7
Art: Artikel