Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
Gabriele Rocchetti(Università Cattolica del Sacro Cuore), Luigi Lucini(Università Cattolica del Sacro Cuore), Marco Trevisan(Università Cattolica del Sacro Cuore), Gianpaolo Braceschi(Università Cattolica del Sacro Cuore), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Michele Dallolio(Università Cattolica del Sacro Cuore), Annalisa Rebecchi(Università Cattolica del Sacro Cuore), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Giuliano Dallolio
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