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Publikováno v:
Journal of Food Safety. 38
Physicochemical parameters, microbiota, and sensory profile of 13 samples of ‘Nduja, a typical sausage from Calabria, Southern Italy, were determined. The chemical composition is characterized by a wide variability, confirming the differences betwe
Autor:
Chiavari, Cristiana1, Grazia, Luigi1, Benevelli, Marzia1, Faustini, Lorena1, Coloretti, Fabio1 fabio.coloretti@unibo.it
Publikováno v:
Journal of Food Safety. Dec2018, Vol. 38 Issue 6, pN.PAG-N.PAG. 1p.