Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

por Blanco-Lizarazo, Carla María, Sotelo-Díaz, Indira, Arjona-Roman, José Luis, Adriana Llorente-Bousquets, Miranda-Ruvalcaba, René
Publicado 2018