Physicochemical, microbiological, and sensory characterization of ‘Nduja, a typical sausage from Calabria, southern Italy

Journal of Food Safety, EarlyView.

Source: Journal of Food Safety - October 22, 2018 Category: Food Science Authors: Cristiana Chiavari, Luigi Grazia, Marzia Benevelli, Lorena Faustini, Fabio Coloretti Source Type: research