Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions.
Penicillium nalgiovense
dry sausages
mould-ripened salami
packaging
Journal
Food technology and biotechnology
ISSN: 1330-9862
Titre abrégé: Food Technol Biotechnol
Pays: Croatia
ID NLM: 9703690
Informations de publication
Date de publication:
Mar 2019
Mar 2019
Historique:
entrez:
19
7
2019
pubmed:
19
7
2019
medline:
19
7
2019
Statut:
ppublish
Résumé
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (
Identifiants
pubmed: 31316280
doi: 10.17113/ftb.57.01.19.5803
pii: FTB-57-087
pmc: PMC6600306
doi:
Types de publication
Journal Article
Langues
eng
Pagination
87-96Références
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