Missing/wrong data? Edit Wikidata item
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
scientific article published on 16 January 2007
Author/s
Work details
Publication date:
January 16, 2007
Language:
Unknown
Country of origin:
Unknown
Copyright status
Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.
To learn more about copyright terms in different countries, visit the countries and terms page.