Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety-Reference-Cited by-同舟云学术

Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety

Published:2017-03-31 Issue:1 Volume:42 Page:e13321
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Consigliere Riccardo¹,Meloni Domenico¹^ORCID,Mazzette Rina¹

Affiliation:

1. Department of Veterinary Medicine; University of Sassari; Via Vienna 2, Sassari 07100 Italy

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13321/fullpdf

Reference35 articles.

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