Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 376-379

  Caponio, Francesco ^a   Summo, Carmine ^a   Minervini, Fabio ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Extensively and intensively rearing; Microbiological analyses; Sausages quality; Sensory analysis

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS); MICROCOCCACEAE; SUS SCROFA;

EID: 32244439578     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0001-6     Document Type: Article

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