Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy

Belleggia, L; Ferrocino, I; Reale, A; Haouret, MN; Corvaglia, MR; Milanovic, V; Boscaino, F; Di Renzo, T; Di Bella, S; Borghi, M; Farneti, S; Cesaro, C; Garofalo, C; Cardinali, F; Aquilanti, L; Musari, E; Cocolin, L; Osimani, A

Osimani, A (通讯作者)，Univ Politecn Marche, Dipartimento Sci Agr Alimentari & Ambiental, Via Brecce Bianche, I-60131 Ancona, Italy.;Ferrocino, I (通讯作者)，Univ Turin, Dept Agr Forest & Food Sci, Largo Paolo Braccini 2, I-10095 Turin, Italy.

FOOD RESEARCH INTERNATIONAL, 2022; 154 ():

Abstract

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to eat fermented liver sausages manufactur......

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