Data for: Impact of unconventional ripening conditions on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

Name: Data for: Impact of unconventional ripening conditions on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
Creator: Luigi Lucini
Published: 2021-01-21T07:25:32.771Z
Keywords: Food Microbiology, Metabolomics, Food Technology

Lucini, Luigi; Rocchetti, Gabriele

doi:10.17632/g4nmcmsk54.1

Data for: Impact of unconventional ripening conditions on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

Published: 21 January 2021| Version 1 | DOI: 10.17632/g4nmcmsk54.1

Contributors:

Luigi Lucini, Gabriele Rocchetti

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Dataset gained through metabolomics from nitrate-free salami samples produced via cold-ripening and hurdle technologies

Data for: Impact of unconventional ripening conditions on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

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