reference/5214504

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5214504

Outgoing Links

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contentType	Journal Article
endingPage	235
issn	0309-1740
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pageRange	224-235
publicationName	Meat Science
startingPage	224
bibliographicCitation	Di Cagno R, Lòpez CC, Tofalo R, Gallo G, De Angelis M, Paparella A, Hammes WP, Gobbetti M. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Sci. 2008 Jun;79(2):224–35. doi: 10.1016/j.meatsci.2007.09.006. PMID: 22062750.
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date	200806
identifier	https://pubmed.ncbi.nlm.nih.gov/22062750 https://doi.org/10.1016/j.meatsci.2007.09.006
isPartOf	https://portal.issn.org/resource/ISSN/0309-1740 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
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Incoming Links

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Total number of triples: 32.