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

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Bibliographic Details
Published in:Meat science 2008, Vol.81 (1), p.77-85
Main Authors: SPAZIANI, Massimiliano, DEL TORRE, Manuela, STECCHINI, Mara Lucia
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Online Access:Get full text
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ISSN:0309-1740
1873-4138