Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of incre...

Descripción completa

Detalles Bibliográficos
Autores principales: Rossi, Franca, Tucci, Patrizia, Del Matto, Ilaria, Marino, Lucio, Amadoro, Carmela, Colavita, Giampaolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220952/
https://www.ncbi.nlm.nih.gov/pubmed/37317280
http://dx.doi.org/10.3390/microorganisms11051306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220952/
https://www.ncbi.nlm.nih.gov/pubmed/37317280
http://dx.doi.org/10.3390/microorganisms11051306

Ejemplares similares