Work

Characterisation of naturally fermented sausages produced in the North East of Italy

Year: 2004

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2004.08.007

Authors: Giuseppe Comi, Rosalinda Urso, Lucilla Iacumin, Kalliopi Rantsiou, Patrizia Cattaneo, Carlo Cantoni, Luca Cocolin

Institutions: University of Udine, University of Milan

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: European Commission

OpenAlex ID: W1968023192

FWCI: 8.12

Cites: 43

Cited by: 227

Related to: 9