Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy
Lucilla Iacumin, Milena Osualdini, S. Bovolenta, D. Boscolo, Luca Maria Chiesa, Sara Panseri, Giuseppe Comi
Topics & Concepts
Lactobacillus sakeiFood scienceRipeningStaphylococcus xylosusLactobacillus helveticusBiologySaltingChemistryLactobacillusBacteriaFermentationStaphylococcusStaphylococcus aureusGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFermentation and Sensory Analysis