Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage
Luca Belleggia, Ilario Ferrocino, Anna Reale, Irene Franciosa, Vesna Milanović, Cristiana Garofalo, Federica Cardinali, Floriana Boscaino, Cristiana Cesaro, Giorgia Rampanti, Luca Cocolin, Lucia Aquilanti, Andrea Osimani
Topics & Concepts
Food scienceChemistryFood spoilageLactobacillus sakeiPediococcusBiologyLactobacillusBacteriaFermentationGeneticsMeat and Animal Product QualityPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods