Characterisation of naturally fermented sausages produced in the North East of Italy
Giuseppe Comi(University of Udine), Luca Cocolin(University of Turin), P. Cattaneo(University of Milan), Kalliopi Rantsiou(University of Udine), Rosalinda Urso(University of Udine), C. Cantoni(University of Milan), Lucilla Iacumin(University of Udine)
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