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Low-Fat and High-Quality Fermented Sausages
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require app...
Tallennettuna:
| Julkaisussa: | Microorganisms |
|---|---|
| Päätekijät: | , , , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7409128/ https://ncbi.nlm.nih.gov/pubmed/32664371 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8071025 |
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