Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
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| Description | scientific article published on 16 January 2007 |
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author: Francesco Villani Rossella Di Monaco Silvana Cavella Annalisa Casaburi Danilo Ercolini |
| Publication date | January 16, 2007 |
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