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Effect of indigenous starter cultures on the quality of salsiccia sotto sugna salami [Basilicata]
Effect of indigenous starter cultures on the quality of salsiccia sotto sugna salami [Basilicata]
2000
Crudele
Maria Martuscelli
C. Fiore
Giovanna Suzzi
D. Amato
P. Di Gennaro
C. Laurita
Keywords:
Food science
Indigenous
Organoleptic
Fermentation
Meat packing industry
Environmental science
food hygiene
Starter
Biology
Correction
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