Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri, E Bargossi… - Food bioscience, 2018 - Elsevier
Four batches of Milano-type dry fermented sausages were industrially produced to evaluate
the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and …
被引用次数：81 相关文章

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri… - FOOD …, 2018 - cris.unibo.it
Four batches of Milano-type dry fermented sausages were industrially produced to evaluate
the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and …

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri… - FOOD …, 2018 - iris.univr.it
Four batches of Milano-type dry fermented sausages were industrially produced to evaluate
the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and …
[PDF] academia.edu

[PDF][PDF] Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri, E Bargossi… - 2017 - academia.edu
When citing, please refer to the published version. Page 1 This item was downloaded from
IRIS Università di Bologna (https://cris.unibo.it/) When citing, please refer to the published …
[PDF] unibo.it

[PDF][PDF] Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri, E Bargossi… - 2017 - cris.unibo.it
When citing, please refer to the published version. Page 1 This item was downloaded from
IRIS Università di Bologna (https://cris.unibo.it/) When citing, please refer to the published …

[引用][C] Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

C Montanari, V Gatto, S Torriani, F Barbieri, E Bargossi… - 2018