Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.
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DOI: 10.1016/j.foodres.2022.111019
Abstract: The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this… read more here.
Keywords: fermented liver; liver sausages; spp; microbial populations ... See more keywords