Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

1. Rocchetti, G.
2. Rebecchi, A.
3. Dallolio, M.
4. Braceschi, G.
5. Domínguez, R.
6. Dallolio, G.
7. Trevisan, M.
8. Lorenzo, J.M.
9. Lucini, L.