Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

  1. Polizzi, G.
  2. Casalino, L.
  3. Di Paolo, M.
  4. Sardo, A.
  5. Vuoso, V.
  6. Franco, C.M.
  7. Marrone, R.
Journal:
Applied Sciences (Switzerland)

ISSN: 2076-3417

Year of publication: 2024

Volume: 14

Issue: 7

Type: Article

DOI: 10.3390/APP14073035 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus