Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

Publication date: Available online 29 May 2021Source: Meat ScienceAuthor(s): Gabriele Rocchetti, Annalisa Rebecchi, Michele Dallolio, Gianpaolo Braceschi, Rubén Domínguez, Giuliano Dallolio, Marco Trevisan, José M. Lorenzo, Luigi Lucini
Source: Meat Science - Category: Food Science Source Type: research