Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential res...

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Detalles Bibliográficos
Autores principales: Pellegrini, Michela, Barbieri, Federica, Montanari, Chiara, Iacumin, Lucilla, Bernardi, Cristian, Gardini, Fausto, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459116/
https://www.ncbi.nlm.nih.gov/pubmed/37630502
http://dx.doi.org/10.3390/microorganisms11081942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459116/
https://www.ncbi.nlm.nih.gov/pubmed/37630502
http://dx.doi.org/10.3390/microorganisms11081942

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