Article Versions Notes

Barbieri F, Tabanelli G, Montanari C, Dall’Osso N, Šimat V, Smole Možina S, Baños A, Özogul F, Bassi D, Fontana C, et al. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods. 2021; 10(11):2691. https://doi.org/10.3390/foods10112691

Barbieri, Federica, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, and et al. 2021. "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity" Foods 10, no. 11: 2691. https://doi.org/10.3390/foods10112691

Barbieri, F., Tabanelli, G., Montanari, C., Dall’Osso, N., Šimat, V., Smole Možina, S., Baños, A., Özogul, F., Bassi, D., Fontana, C., & Gardini, F. (2021). Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods, 10(11), 2691. https://doi.org/10.3390/foods10112691