Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
Serio, A.; Laika, J.; Maggio, F.; Sacchetti, G.; D’Alessandro, F.; Rossi, C.; Martuscelli, M.; Chaves-López, C.; Paparella, A. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods 2020, 9, 1286. https://doi.org/10.3390/foods9091286
Serio A, Laika J, Maggio F, Sacchetti G, D’Alessandro F, Rossi C, Martuscelli M, Chaves-López C, Paparella A. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods. 2020; 9(9):1286. https://doi.org/10.3390/foods9091286
Chicago/Turabian StyleSerio, Annalisa, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D’Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-López, and Antonello Paparella. 2020. "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" Foods 9, no. 9: 1286. https://doi.org/10.3390/foods9091286


