Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

por Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, Fausto Gardini
Publicado 2021