Handbook of Animal-Based Fermented Food and Beverage Technology:  Chapter 33, Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits 
/ Lucia Aquilanti [and 3 others] 
 - Second edition 
 - United States:  CRC Press (Taylor & Francis),  2012 
 - 1 online resource (28 pages) 
<br/><br/> Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations)  Includes bibliographical references 
<br/><br/><label>ISBN: </label>9781439850237 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--Microbiology--Handbooks, manuals, etc.<br/>Fermented foods--Handbooks, manuals, etc.