Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles - Concepedia

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Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

143

Citations

64

References

2008

Year

M. Spaziani, Manuela Del Torre, Mara Lucia Stecchini

Food ChemistryBiomanufacturingFood PhysicFood MicrobiologyVolatile ProfilesItalian Low-acid SausagesFood ProcessingMicrobiologyFood QualityMedicineTextural PropertiesFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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