Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures (Q46523475)
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scientific article published on 21 June 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures |
scientific article published on 21 June 2008 |
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Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures (English)
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Régine Talon
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Sabine Leroy
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Isabelle Lebert
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Philippe Giammarinaro
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Jean-Paul Chacornac
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Carmen Vidal-Carou
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Emanuela Zanardi
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Mauro Conter
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Annick Lebecque
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21 June 2008
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126
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1-2
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227-234
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