Published in
Elsevier, LWT - Food Science and Technology, (141), p. 110939, 2021
DOI: 10.1016/j.lwt.2021.110939
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Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
Journal article published in 2021 by
Gabriele Rocchetti 
,
Irene Falasconi ,
Giuliano Dallolio,
Josè Manuel Lorenzo,
Luigi Lucini,
Annalisa Rebecchi
,
Irene Falasconi ,
Giuliano Dallolio,
Josè Manuel Lorenzo,
Luigi Lucini,
Annalisa Rebecchi
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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