Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages - Concepedia

Concepedia

Publication | Open Access

Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

DOI Full Paper Access

43

Citations

22

References

2020

Year

Noelí Sirini, Alba Roldán, Raquel Lucas‐González, Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez, L.S. Frizzo, M.R. Rosmini

NutritionFood FermentationFood SpoilageFood MicrobiologyChestnut FlourAlternative Protein SourceMicrobiologyPublic HealthFood QualityDry-cured Meat SausagesProbiotic MicroorganismMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

Page 1

Page 1