Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

  • Francesco Villani, Annalisa Casaburi, Carmela Pennacchia, Luisa Filosa, Federica Russo, Danilo Ercolini
  • Applied and Environmental Microbiology, July 2007, ASM Journals
  • DOI: 10.1128/aem.01072-07

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