18 August 2024 Alma Mater Studiorum Università di Bologna Archivio istituzionale della ricerca Montanari, C., Gatto, V., Torriani, S., Barbieri, F., Bargossi, E., Lanciotti, R., et al. (2018). Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures. FOOD BIOSCIENCE, 22, 9-18 [10.1016/j.fbio.2017.12.013]. Published Version: Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures Published: DOI: http://doi.org/10.1016/j.fbio.2017.12.013 Terms of use: (Article begins on next page) Some rights reserved. The terms and conditions for the reuse of this version of the manuscript are specified in the publishing policy. For all terms of use and more information see the publisher's website. Availability: This version is available at: https://hdl.handle.net/11585/627879 since: 2018-02-28 This is the final peer-reviewed author’s accepted manuscript (postprint) of the following publication: This item was downloaded from IRIS Università di Bologna (https://cris.unibo.it/). When citing, please refer to the published version.