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keyword: dry fermented sausages – 3 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
New Strategies for Innovative and Enhanced Meat and Meat Products
Gonzalo Delgado-Pando and Tatiana Pintado, editors
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New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
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Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
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