[Studies of maturation of the Italian sausages, "coppe"].
D000596:Amino Acids / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008460:Meat; D009573:Nitrites / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D010758:Phosphorus / Q000032:analysis; D011506:Proteins / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis
D000596:Amino Acids; D005227:Fatty Acids; D008055:Lipids; D009573:Nitrites; D011506:Proteins; D010758:Phosphorus; D012965:Sodium Chloride; D009584:Nitrogen
Studi sulla maturazione delle coppe.