Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured "Salame Napoli".
- Resource Type
- Article
- Source
- Applied Sciences (2076-3417); Apr2024, Vol. 14 Issue 7, p3035, 12p
- Subject
LACTOBACILLUS plantarum FOOD safety SALAMI PRODUCT attributes YEAST STAPHYLOCOCCUS LACTIC acid bacteria - Language
- ISSN
- 20763417