title: Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs.
authors: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2, 33100, Udine, Italy. stecchini@uniud.it
authors: M L
authors: ML
authors: Stecchini
authors: M
authors: M
authors: Spaziani
authors: M
authors: M
authors: Del Torre
authors: G
authors: G
authors: Lippe
mesh_terms: D000143:Acids / Q000737:chemistry*; D000818:Animals; D005285:Fermentation; D008461:Meat Products / Q000032:analysis*; D011506:Proteins / Q000737:chemistry*; D013552:Swine; D014835:Volatilization
chemical_list: D000143:Acids; D011506:Proteins