Sfoglia per Rivista FOOD TECHNOLOGY AND BIOTECHNOLOGY
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region.
2003-01-01 Galgano, Fernanda; Favati, F.; Schirone, M.; Martuscelli, M.; Crudele, M. A.
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation
1997-01-01 Romano, Patrizia
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. | 1-gen-2003 | Galgano, Fernanda; Favati, F.; Schirone, M.; Martuscelli, M.; Crudele, M. A. | |
Metabolic characteristics of wine strains during spontaneous and inoculated fermentation | 1-gen-1997 | Romano, Patrizia |
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