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Dry sausages of Lombardy. The Cremasco salami. Production in natural and synthetic casings

2003

Bersani, C. | Fava, M. | Cantoni, C. (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare)

AGROVOC Keywords
acide gras libre acidez acidi grassi liberi acidity acidité actividad del agua activité de l'eau bacteria coliforme bactérie coliforme bactérie lactique batteri coliformi boyau budelli per insaccati carne di maiale casings cell counting coliform bacteria conteo de células escherichia coli food technology free fatty acids insaccati lactic acid bacteria levadura levure lieviti lipolisi lipolyse lipolysis lipólisis listeria lombardia lombardie lombardy maduramiento maturazione dei prodotti moho moisissure moulds muffe mûrissage numération cellulaire ph pork puerco espín ripening salchicha salmonella saucisse sausages staphylococcus aureus technologie alimentaire tecnologia alimentare tripa viande porcine water activity yeasts ácidos grasos libres
Bibliographic information
Volume 54 Issue 5 ISSN 0004-0479
Pagination
pp. 203-214
Other Subjects
Bacterias ácido lácticas; Attivita' dell'acqua; Batteri acidolattici; Isolation of microorganisms; Conteggio cellulare; Staphylococcus aureas; Acidita'; Tecnología de alimetos; Isolamento di microrganismi
Language
Italian
Note
Summaries (En, It)
8 tables
Translated Title
Salumi di Lombardia. Il salame cremasco . Produzione di salame cremasco in budello naturale e sintetico
Type
Summary
2004-08-15
AGRIS AP
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