Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage

Meat Science

Volumn 42, Issue 1, 1996, Pages 25-35

  Dellaglio, S ^a   Casiraghi, E ^b   Pompei, C ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 16144366334     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(95)00016-X     Document Type: Article

References (20)

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