Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions

Article

Abstract: The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different

Palabras claves:

Dry sausages, Mould-ripened salami, Packaging, Penicillium nalgiovense

Autores:

Canel R.S., Federico S. Laich, Guerrissi S., Ludemann V., Mónaco G., Renaud V., Sanchez M., Wagner J.R.

Fuentes:

scopus