Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.

Novelli E, Cullere M, Hoffman L, Balzan S, Dalle Zotte A

DOI: 10.3390/foods15142462
Published: 2026 Jul 11
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15142462,
  title = {Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.},
  author = {Novelli E and Cullere M and Hoffman L and Balzan S and Dalle Zotte A},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15142462},
  url = {https://doi.org/10.3390/foods15142462}
}

RIS

TY  - JOUR
TI  - Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.
AU  - Novelli E
AU  - Cullere M
AU  - Hoffman L
AU  - Balzan S
AU  - Dalle Zotte A
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15142462
UR  - https://doi.org/10.3390/foods15142462
ER  -

APA

E, N., M, C., L, H., S, B., & A, D. Z. (2026). Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142462

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pubmed · retrieved 2026-09-26T12:39:10.370Z