Development of a meat sausage with low fat and curing salts contents, fermented wi...
Development of a meat sausage with low fat and curing salts contents, fermented w...
Bioprotetores microorganisms in salami with low salt content and its effect on the...
Evaluation of functional aspects of strains of lactobacilli isolated from fermente...
Prebiotic fibers as fat substitutes in fermented sausages: effect on physicochemic...