Characterisation of Yeasts Isolated from ‘Nduja of SpilingaGiarratana, FilippoPAGEPress Publications2014DOI 10.4081/ijfs.2014.1694
Characterization of Four Typical Calabrian Cured Meat Products: Spicy Sausage, Soppressata, ’nduja and CapocolloRomeo, F.V.Akadmiai Kiad2014DOI 10.1556/aalim.2013.0006
Changes Of Microflora During Storage Of ‘nduja, A Very Typical Sausage Of Calabria (italy)Giofré, F.PAGEPress Publications2011DOI 10.4081/ijfs.2011.1s.223|10.4081/ijfs.2011.868
Dynamics Of Listeria Monocytogenes, Salmonella Typhimurium Escherichia Coli O157: H7 During The Production Of ‘ndujaOliverio, E.PAGEPress Publications2011DOI 10.4081/ijfs.2011.1s.141|10.4081/ijfs.2011.852
Physicochemical, Microbiological, and Sensory Characterization of ‘Nduja, a Typical Sausage from Calabria, Southern ItalyChiavari, CristianaWiley (Blackwell Publishing)2018DOI 10.1111/jfs.12572
Physicochemical, Microbiological, and Sensory Characterization of ‘Nduja, a Typical Sausage from Calabria, Southern ItalyChiavari, CristianaWiley (Blackwell Publishing)2018DOI 10.1111/jfs.12572
Influence of Packaging Conditions on Biogenic Amines and Fatty Acids Evolution During 15months Storage of a Typical Spreadable Salami (‘Nduja)Loizzo, Monica RosaFood Chemistry2016DOI 10.1016/j.foodchem.2016.06.061
