Montenegrin <i>Sudžuk</i> Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical‐Structural Characterization and Assessment of Safety Profile
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Giorgia Rampanti
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Federica Cardinali
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Giuseppe Paderni
raw_affiliation_strings: Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification University of Donja Gorica  Podgorica Montenegro
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification, University of Donja Gorica, Podgorica, Montenegro
raw_author_name: Vesna Milanović
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Andrea Cantarini
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Ilario Ferrocino
raw_affiliation_strings: Department of Agricultural, Forest, and Food Science University of Turin  Torino Italy
Department of Agricultural, Forest, and Food Science, University of Turin, Torino, Italy
raw_author_name: Anna Reale
raw_affiliation_strings: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche  Avellino Italy
Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Avellino, Italy
raw_author_name: Floriana Boscaino
raw_affiliation_strings: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche  Avellino Italy
Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Avellino, Italy
raw_author_name: Nadja Raicevic
raw_affiliation_strings: Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification University of Donja Gorica  Podgorica Montenegro
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification, University of Donja Gorica, Podgorica, Montenegro
raw_author_name: Masa Ilincic
raw_affiliation_strings: Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification University of Donja Gorica  Podgorica Montenegro
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification, University of Donja Gorica, Podgorica, Montenegro
raw_author_name: Lucia Aquilanti
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Aleksandra Martinovic
raw_affiliation_strings: Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification University of Donja Gorica  Podgorica Montenegro
Centre of Excellence for Digitalisation of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification, University of Donja Gorica, Podgorica, Montenegro
raw_author_name: Andrea Osimani
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy
raw_author_name: Cristiana Garofalo
raw_affiliation_strings: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Università Politecnica delle Marche  Ancona Italy