Microbiological and physicochemical profile of traditional Salsiccia toscana during storage
The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage,<em> salsiccia toscana</em>. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerob...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2012-07-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2582 |